On the Go with Lorraine Wallace
To make the crust:
In a food processor, blend the flour
with the sugar and salt. Add the butter
and pulse until the mixture resembles
coarse meal. Drizzle in the ice water
and pulse until the dough forms small
pea‑size pieces. Turn the dough onto
a lightly floured work surface and
press it out with the heel of your hand.
Gather the dough together and flatten
it into a disk about 4 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out
the dough to a 12‑inch round. Transfer to a 9‑inch glass pie plate. Trim
any overhanging dough and flute the
edges. Prick the bottom of the shell all
over with a fork and freeze until firm,
about 20 minutes.
Preheat the oven to 450°. Line the frozen pie shell with foil and fill with pie
weights or dried beans.
Bake the pie until the edges are slightly
golden, 20 to 25 minutes. Remove the
foil and bake until the center loses its
raw look, 5 to 8 minutes more. The
shell should be a little light; it will be
baked again. Let cool on a rack before
adding the filling.
To make the pie:
Preheat the oven to 425°.
Spread the bottom of the crust liberally
with the Dijon mustard. Add a layer of
about half the tomato slices and then
about half of the cheese. Scatter all of
the basil on top and season with salt
and pepper. Repeat the tomato and
cheese layers.
Bake the tomato pie until the cheese is
melted and golden, 25 to 30 minutes.
Serve warm.
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