Recently I borrowed a friends State Fair of Texas cookbook full of winning recipes… one of which belongs to her husband. He is a proud blue ribbon winner for the best lasagna I’ve had in my entire life. This recipe book is full of innovative recipes and a tomato pie that called for bouillon caught my eye. What a strange ingredient! I can’t say it wouldn’t be just as delicious without the bouillon… but I believe it won her the blue ribbon.
It appears some things are just meant to be. I had cherry tomatoes that weren’t going to make it another week, basil that was developing brown spots, a disc of pie dough in the freezer and a nice hunk of feta leftover from last weeks Pistachio Crusted Chicken. It was delicious and would be perfect alongside Baked Shrimp Scampi for a simple and impressive make ahead dinner party menu!
For the crust:
- 1 1/2 sticks cold butter, cut into pea size pieces
- 1 cup all-purpose flour, plus extra for rolling
- Pinch kosher salt
- 3 to 4 tablespoons ice water
For the inside:
- 1 pound cherry tomatoes, halved
- 3 green onions, finely sliced
- 5 large basil leaves, cut into long, thin strips
- 1 Star garlic and herb bouillon cube, or chicken bouillon*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pie crust recipe above or a store bought pie dough
- 1 teaspoon olive oil
- 1 cup Feta Cheese, crumbled
- 2 cups Mozzarella, shredded
For the crust: In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.
Toss tomatoes, basil & green onions with the bouillon and olive oil. Cover with plastic wrap and marinate in the refrigerator for a few hours or overnight. Remove from refrigerator and drain off any liquid that has developed from the tomatoes. Season with salt and pepper.
Preheat oven to 400 degrees.
Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Roll out dough into a 10-inch tart shell and prick the bottom with a fork.
Spread 1/2 of the tomatoes into the bottom of the pie shell and top with 1/2 of the cheese. Repeat. Drizzle the top with a small amount of olive oil.
Bake at 400 degrees for 35 minutes on the middle oven rack.
*The STAR herb & garlic bouillon can be found at Jimmy’s Food Store for less than $2. I keep it on hand and use it when cooking rice and pasta. Chicken bouillon can also be used in this recipe.