Green Tomato Pie
While harvesting at Brooklyn Grange Farm on Sunday, I got to taste some incredible green tomatoes. The tangy veggie always bring me back to my visits home when my family and I get fried green tomatoes from Joe’s Stone Crab (a must try if you live in or ever visit Miami).
I decided to take a bag of these little guys home with me and make a savory green tomato pie. After recently making a pretty successful sweet red beet and goat cheese pie, I had decided that next time around I wanted to create a completely savory vegetable pie. As we all know by now, I’m a goat cheese fiend, so I stuck with goat cheese to complete the filling and topped off with my other favorite flavor puncher, shallots. Since my last pie turned into more of a crumble, this time I tossed in some eggs and a touch of butter to hold it together a bit better, which worked pretty well. I also opted to lose the sweet factor in the crust. The flavors combined exactly how I imagined and my taste testers of the evening loved it! I think, however, just a little of the sweet agave flavor in the crust may have been nice. It was a tad bland without it and I think the slight sweetness would be a nice contrast to the warm, tangy filling. Here’s how I made it…
2 cups almond flour
2 tbs unsalted butter
pinch of salt
1 tsp baking soda
1 small package of goat cheese
4–5 small green tomatoes sliced into thin pieces
1/2 medium shallot sliced
mix all crust ingredients together and form into dough. Smooth the dough into a small pie pan. Fill pie crust with thin layer of green tomatoes, top with layer of goat cheese and shallots and place one more layer of green tomatoes on top. Bake at 325 degrees for about 35 minutes or until crust is golden brown.