During the summer, I was showing a friend the four tomato pies I have on my blog, after discussing tomatoes growing profusely in her garden. Lucky her! I shared my recipe for Mimi’s Tomato Pie, and my Rustic Tomato Galette, and Chef JP’s Tomato Pie. I guess I love tomato pies!
But the fourth blog post, for torta di pomodoro, was missing. I’ve deleted many posts from the “early years” because of bad photography, but typically I’ll save the text. Interestingly enough, I found the photos only. So here I am again making this fabulous pie. It’s a great problem to have!
I discovered this recipe in a wonderful cookbook called The Best of Bugialli, by Giuliano Bugialli, published in 1994.
The tomato pie, shown on the cover, quickly became a family favorite. And instead of using garden-ripe tomatoes, it’s made with a rich sauce from canned tomatoes, so it can be made year round.
Chef Bugialli has been a favorite Italian cookbook author of mine for a long time. He’s quite passionate about regional Italian cooking, and will scold Americans for indiscriminately putting cheese on pasta! (Guilty.)
Torta di Pomodoro
For the crust:
8 ounces unbleached all-purpose flour
8 tablespoons (4 ounces) cold sweet butter
5 tablespoons cold water
Pinch of salt
Pinch of freshly grated nutmeg
For the filling:
1 medium-sized celery stalk
1 carrot, scraped
1 medium-sized red onion, cleaned
1 small clove garlic, peeled
10 sprigs Italian parsley, leaves only
5 large fresh basil leaves
1 1/2 pounds drained canned tomatoes, preferably imported Italian (of course!)
2 tablespoons olive oil
2 tablespoons (1 ounce) sweet butter
3 extra large eggs
1/2 cup freshly grated Parmigiano-reggiano
Fresh basil leaves to serve
Sift the flour onto a board and arrange it in a mount. Cut the butter into pieces and place over the mound. Use a metal dough scraper to incorporate the butter into the flour, adding the water 1 tablespoon at a time and seasoning with the salt and nutmeg. When all the water is used up, a ball of dough should be formed. Place the ball in a dampened cotton dish towel and refrigerate for at least 2 hours before using.
(I followed the crust recipe, but used a food processor. I remember watching a Julia Child show when Martha Stewart made a pie crust in a food processor for her, and Julia was hooked! So I feel justified in doing this.)
To make the filling, coarsely chop the celery, carrot, onion, garlic, parsley and basil all together on a board. Place the canned tomatoes in a non-reactive casserole, then arrange all the prepared vegetables over the tomatoes.
Pour the olive oil on top. Cover the casserole, set it over medium heat and cook for about 1 hour, without stirring, shaking the casserole often to be sure the tomatoes do not stick to the bottom.
Pass the contents of the casserole through a food mill, using the disc with the smallest holes, into a second casserole. Add the butter and season with salt and pepper.
Place the casserole over medium heat and let the mixture reduce for 15 minutes more, or until a rather thick sauce forms. (Seriously, it can’t be watery.)
Transfer the sauce to a crockery or glass bowl and let cool completely.
Butter a 9 1/2” tart pan with a removable bottom.
Flour a pastry board. Unwrap the pastry and knead it for about 30 seconds on the board, then use a rolling pin to flatten the dough to a 14” disc. Roll up the disc on the rolling pin and unroll it over the buttered pan. Gently press the dough into the bottom and up the sides of the pan. Cut off the dough around the rim of the pan by moving the rolling pin over it.
Using a fork, make several punctures in the pastry to keep it from puffing up. Fit a piece of aluminum foil loosely over the pastry, then put pie weights in the pan. Refrigerate the pastry for 1/2 hour. Preheat the oven to 375 degrees.
Place the tart pan in the oven and bake for 35 minutes. Remove the pan from the oven and lift out the foil and weights. Return the pan to the oven and bake until the crust is golden, about 10 minutes.
Add the eggs and Parmigiano-reggiano to the cooled tomato sauce. Taste for salt and pepper and mix very well with a wooden spoon.
Remove the tart pan from the oven after the last 10 minutes, leaving the oven on. Let the crust cool for 15 minutes, then pour in the prepared filling.
Bake the tart 20 minutes. Reduce the heat to 350 degrees and bake 15 minutes. Then reduce the heat to 325 and bake for 15 minutes. In the past I’ve also let the pie sit in the turned-off oven for 10-15 minutes. The filling should not be jiggly.
Remove the pan from the oven and let the tart cool for 30 minutes before serving.
Slice the tart like a pie and serve it with the fresh basil leaves.
If I was serving this for company, it would be accompanied by a green salad.
But it was just for us!
by the way, this pie dough recipe is fantastic, and made a seriously flaky crust, although it shrunk, and I’d let it rest.