Tomato Slab Pie Recipes

Steps:

• For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out on a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
• Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish.
• For the filling: Toss the tomatoes with 2 teaspoons salt in a large colander set over a large bowl. Let stand, gently tossing about every 10 minutes, until the tomatoes release some of their juices, about 30 minutes. Drain the juices from the bowl, add the drained tomatoes and toss with the brown sugar and the remaining 1 teaspoon salt.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Transfer the onion to a medium bowl, stir in the thyme and let cool. Add the pepper Jack, mozzarella, parsley, scallions, mayonnaise, 1/4 cup of the breadcrumbs and the garlic to the onions and stir to combine.
• To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment; roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up and then continue rolling). Roll the remaining dough into a rough 12-inch square.
• Transfer the larger piece of dough to the prepared baking dish. Gently press the dough along the bottom and up the sides of the dish. There will be overhang on all sides. Sprinkle the bottom with the remaining 1 tablespoon breadcrumbs; top with the cheese mixture spreading it in an even layer. Then add the tomatoes. Dot with the butter. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie.
• Bake until the crust is dark golden brown and the filling bubbles out a little through the slits, 1 hour to 1 hour and 10 minutes. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 2 hours before serving.

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

Steps:

• Pulse flour, 1 teaspoon salt, and sugar in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Stir vinegar into ice water; drizzle 3 tablespoons over flour mixture and pulse several times to combine. Add more ice water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day (or freeze up to 3 months; thaw overnight in refrigerator before using).
• Brush a 9-by-13-inch rimmed baking sheet or baking pan with shortening; line with parchment, leaving a 1-inch overhang on long sides. Transfer dough to a lightly floured work surface and roll out to a 12-by-15-inch rectangle. Transfer to prepared sheet, fitting dough into corners and tucking overhanging dough under. Refrigerate until chilled, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Slice cauliflower lengthwise through core to make 1/2-inch-thick steaks. Slice broccoli lengthwise through stems into 1/2-inch-thick pieces (it's okay if they come apart slightly). Blanch cauliflower until just tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a plate. Blanch broccoli until bright green and crisp-tender, 2 to 3 minutes; transfer to a separate plate. Blanch carrots until crisp-tender, about 3 minutes; transfer to a separate plate. Drizzle each plate of vegetables with 1 teaspoon oil. Toss zucchini in a bowl with thyme and remaining 1 teaspoon oil; season with salt and pepper.
• Preheat oven to 425°F. Sprinkle panko evenly over bottom of dough, then sprinkle with fontina. Top with an even layer of cauliflower, then broccoli. Top with half of cheddar, then carrots, then zucchini. Sprinkle with remaining cheddar.
• Arrange tomato slices on top; season with salt and pepper and drizzle with oil. Bake until crust is golden brown and filling is bubbling around edges, 45 to 50 minutes. Let cool slightly. To serve, lift from pan using parchment overhang, then slice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pastry shell for 8 to 10 minutes or until browned.
• Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
• In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.