Tomato pie is a classic of the Southern kitchen compendium, so I wanted to put my own spin on it. In the summer when the North Carolina heat and humidity produce the plumpest, sweetest clusters of tomatoes, this is the dish I reach for — I love heightening their natural tartness with the sweet and sour punch of tamarind. Chaat masala is a spice blend that’s often sprinkled over snack foods in India (“chaat”) — it’s a bit of an acquired taste because it uses Indian black salt, which carries a sulfurous aroma. Use a little and then build up as you fall deeper in love with it!
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 40 min |
| Yield: | 4 to 5 servings |
Ingredients
- 1 refrigerated pie crust
- 2 tablespoons avocado oil
- 3/4 large red onion (165 grams), thinly sliced into half-moons (about 1 3/4 cups)
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 1/2 teaspoons tamarind concentrate
- 1 teaspoon dark brown sugar
- 4 medium tomatoes (heirloom or on-the-vine), sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
- Few sprigs fresh thyme, leaves picked
- 1 cup (about 100 grams) shredded Cheddar
- 1 cup (about 115 grams) shredded mozzarella
- 1/2 cup mayonnaise
- 1/2 cup minced fresh cilantro
- 1/2 cup minced fresh mint
- 2 tablespoons minced fresh ginger
- 2 teaspoons lemon juice plus 1 teaspoon lemon zest
- 1/2 teaspoon chaat masala
- 1/2 teaspoon Aleppo pepper or crushed red pepper flakes
- Extra-virgin olive oil, for drizzling
Instructions
- Preheat the oven to 375 degrees F. Keep the pie dough on the counter, allowing it to sit for 15 minutes to take the chill off.
- Unroll the pie dough into a 9-inch pie pan. Crimp the edges with your fingers. Prick the bottom of the pie evenly with a fork. For best results, return to the refrigerator for 10 minutes.
- Place a piece of parchment paper inside the pie dough and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and pie weights and bake another 10 minutes. Set aside to cool. (Leave the oven on.)
- For the tamarind chutney onions: Heat the avocado oil in a pan over medium heat until shimmering. Sprinkle in the onions along with a pinch of salt. Cook until just starting to brown, about 15 minutes. Add a splash of water, then scrape up any brown bits that may be stuck to the pan. Add the cumin and black pepper and cook for 30 seconds. Turn the heat down to low. Add the tamarind concentrate, brown sugar and another big splash of water. Stir well, then cook for another minute, until the water has been absorbed and the onions look jammy. Remove from the heat.
- For the filling: Set the tomatoes on a paper towel lined plate. Sprinkle with a little salt and thyme on each side. Let sit for 10 minutes.
- Mix the Cheddar, mozzarella, mayonnaise, cilantro, mint, ginger, lemon juice and zest, chaat masala, Aleppo pepper and a little glug of olive oil together in a medium bowl until well combined. Taste for seasoning!
- Scoop the cheese mixture into the pie crust and smooth out. Spread the onions on top of the cheese mixture. Finally, lay the tomatoes on top in a circle, overlapping them a little. Drizzle each tomato with a little olive oil, then bake for 30 to 40 minutes, rotating the pie halfway through to ensure even cooking. Allow to cool for 10 minutes before you slice into it!
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 659 |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 47 mg |
| Sodium | 717 mg |