Tomato Pie with Blue Cheese Biscuits

It’s tomato season which methodology it’s time to eat cherry tomatoes love they’re candy AND it’s excessive time for tomato pie! My model of tomato pie is extra of a tomato cobbler-  large easy, topped with buttermilk blue cheese biscuits. 

Staunch last week my obliging sister Launa despatched me a in actuality pressing in a single day equipment. Inside of were greens unique from her garden, lovingly washed and wrapped in in towels and bubble wrap (which made me chortle because lol inexperienced beans are fragile!).  The most exquisite of her beneficiant providing used to be the golden beet, an stunning artichoke, about a curly English cucumbers, a pale mint inexperienced patty pan squash, and doubtlessly the most stunning minute tomatoes.  I affirm I right described every thing… it used to be all completely stunning. 

The tomatoes sparked a reminder of this honest tomato pie recipe – shining that some of you would possibly perchance perchance furthermore unbiased have literal bushes of cherry tomato vegetation that dangle heavy with fruit this time of yr.  My sister’s tomatoes didn’t produce it to the pie. I enjoyed them straight out of the equipment, reaching over my shoulder for a pinch of sea salt.  However all tomatoes are scrumptious in a pie in at this time time and age.  Preserve yours, let’s pie.

I first made this recipe in 2012. Extra specifically, I made and photographed this tomato cobbler on the floor of my minute bungalow in Venice capacity motivate when it used to be right me and a youthful Tron. Nearly ten years later and here is composed one among the hottest summer recipes on the location so I believed we give it a brand original perspective.     

Here’s what you’ll must produce this tomato pie recipe with blue cheese biscuits: 

For the biscuits:

•  All-purpose flour, baking soda, baking powder, sugar and salt

•  Butter and shortening 

•  Buttermilk and blue cheese

For the pie: 

•  2 pounds of cherry tomatoes 

•  Sliced onion and garlic

•  Olive oil and balsamic vinegar

•  Flour to thicken the pie and salt, pepper, and beaten crimson pepper flakes

•  Unique basil for serving

Originate by making the blue cheese biscuits.  

Work cold butter and shortening into the dry substances.  We’ve made biscuits so many times over time by now we’re the exercise of our hands to shatter the elephantine into minute pea dimension bits and oat flakes.   

Nowadays is out of the ordinary so we’ll add crumbled blue cheese to our biscuit dough.  For for feta if you don’t have blue.

Toss to combine. 

Earn a smartly in the heart of the flour, butter, and blue cheese mixture and add most, but now now not the total buttermilk.  

Expend a fork to toss the dry substances into the wet substances, forming a shaggy dough.  

Add fairly extra buttermilk so the dough comes collectively into a moist, but now now not sticky dough.  

It’s ok if the biscuit dough is on the wet aspect.  Wet is better than dry.  Wrap the dough in plastic wrap and permit it to leisure in the fridge whereas you assemble the tomato filling.  

As with all correct exquisite issues, this tomato pie recipe starts with onions.  

As soon as onions are browned with olive oil to silky and deeply golden, add the garlic and balsamic vinegar to deglaze the pan.  It would perchance furthermore unbiased composed smell love heaven exactly. 

In a medium bowl toss collectively the cherry tomatoes (some of them will likely be reduce in half of), those warmth garlicy onions, flour, seasoning, and unique basil or any herbs you like.  

Situation up the tomato filling in a 9×9-slump sq. baking pan (or a obliging ceramic pie dish if that’s what you would possibly perchance perchance furthermore unbiased have readily on hand), and bake the tomatoes by myself to delivery their roast.

Whereas the tomato pie filling has it’s first roast in the oven, roll and reduce 6 hearty biscuit rounds (about 2 1/2-inches round and 3/4-slump thick). 

Add the biscuit rounds to the head of the par-roasted tomatoes. 

Warmth biscuits over roasted tomatoes – a most glorious summer dinner. Even supposing – add about a relaxed boiled eggs and this is in a position to perchance be an stunning brunch dish.  

Completely jubilant Baking! Completely jubilant Summer season! These are my favorite days. 

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Tomato Pie with Blue Cheese Biscuits

A scrumptious summer dinner of roasted cherry tomatoes topped with blue cheese buttermilk biscuits: tomato pie, amen! 

  • Author: Joy the Baker
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Complete Time: 1 hour 10 minutes
  • Yield: Serves 6 1x

For the Biscuits:

  • 2 cups (254 grams) all-purpose flour
  • 1 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon unique cracked sad pepper
  • 3 tablespoon unsalted butter, cold and reduce into cubes
  • 3 tablespoons vegetable shortening, cold and reduce into cubes (or replace unsalted butter here)
  • 1/2 cup blue cheese crumbles
  • 1/2 to 3/4 cup cold buttermilk

For the Filling:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 extensive onions, sliced thin
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar or crimson wine
  • 2 pounds cherry tomatoes
  • 1/4 cup coarsely chopped basil (or a combination of chopped unique thyme, oregano, and parsley)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon crimson pepper flakes
  • salt and coarsely floor sad pepper

Instructions

  1. To present the biscuits, in a medium bowl, hotfoot collectively flour, baking powder, sugar, and salt.  Add cold butter and shortening.  With your fingers, rapidly shatter up the elephantine into the dry substances.  Rub the fats into the dry substances unless smartly integrated.  Some butter pieces ceaselessly is the size of little peas, other ceaselessly is the size of oat flakes.  Toss in blue cheese crumbles.  Wobble to incorporate.
  2. Uncover a little smartly in the heart of the flour mixture.  Add 1/2 cup buttermilk at this time.  With a fork, rapidly carry collectively the wet and dry substances.  The dough will likely be fairly shaggy.  Dump dough out onto a evenly floured work floor.  Knead dough about 10 times adding fairly extra buttermilk as compulsory, bringing it collectively into a disk.  Wrap dough in plastic wrap and refrigerate unless the filling is assembled.
  3. To present the tomato filling, add olive oil and butter to a medium saute pan over medium warmth.  Add sliced onions and season with salt and pepper.  Cook and brown onions, stirring every so often, unless caramelized, about 18 to 20 minutes.  Add garlic and cook dinner for one minute extra.   Select away pan from warmth, add balsamic vinegar or wine and place of living aside.
  4. In a extensive bowl, toss collectively orderly cherry tomatoes (reduce some of them in half of), chopped basil (or no topic herbs you’re the exercise of), flour, and crimson pepper flakes.  Add caramelized onions and toss collectively unless every thing is evenly and evenly coated in flour.  Season with salt and pepper.
  5. Establish rack in the upper third of the oven and preheat oven to 375 degrees F.
  6. Pour the tomato and onion filling into a sq. 8×8-slump or 9×9-slump baking dish.  Establish in the oven and bake tomatoes filling for 15 to 18 minutes.
  7. Select away the biscuit dough from the fridge.  On a evenly floured work floor, roll out biscuit dough into a 3/4 or 1-slump thickness.  Expend a 1 1/2 to 2 1/2-slump round biscuit cutter to reduce out biscuits.  Dip the cutter in flour would perchance furthermore unbiased composed it rep sticky.
  8. Select away the in part cooked filling from the oven and reasonably place of living 6-8 biscuits atop the tomato filling in the pan.  Brush biscuit tops with buttermilk and sprinkle with salt and pepper.  Reshape and reroll excess biscuit dough to produce extra biscuits for one other time or nestle extra biscuit onto the cobbler.  (The fashioned biscuit dough freezes thoroughly.)
  9. Return warmth filling and biscuit dough to oven and bake for 17-22 minutes, unless the biscuits are golden brown and cooked thru, and the tomato mixture is bubbling.
  10. Select away from the oven and permit to wintry for approximately 15 minutes before serving.  Tomato pie is better served warmth but keeps, lined in the fridge for 2 days. 

Key phrases: tomato pie, tomato cobbler, biscuits, tomato recipe, blue cheese, exquisite pie, summer pie

Images with my pricey Jon Melendez

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