Notes from the Cape

Tomatoe filling

Here is the filling – cherry tomatoes, basic, garlic and onions

Pastry Brush

So we don’t have a rolling pin, but you can always improvise!

Pastry BrushMore of the pastry brush - egg all over his face! Finished!

Here is the finished pie - yummy!

Ready to eat

Ok, here is the recipe – sorry it is not metric, you will have to convert:

MAKES ONE 10-INCH PIE; SERVES 8

Gruyère cheese and cherry tomatoes provide a savory version of that summer classic, the double-crusted fruit pie. Resist the temptation to eat this pie straight from the oven. Wait until it has reached room temperature; the juice from the tomatoes will have had time to collect. Serve it as a light lunch or as a side dish.

Ingredients

• 2¾ cups plus 2 tablespoons all-purpose flour
• 2½ teaspoons kosher salt
• 2½ teaspoons sugar
• 1¼ cups grated Gruyère cheese
• 1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into pieces
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 pounds assorted cherry tomatoes
• ½ cup chopped fresh basil leaves
• Pinch of freshly ground black pepper
• 1 large egg

Method

1. In the bowl of a food processor, combine 2½ cups flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 cup grated cheese. Add 1 cup butter pieces; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, gradually pour ¼ cup of ice water through the feed tube. Pulse until dough holds together without becoming wet or sticky; do not process more than 30 seconds. To test, squeeze a small amount of the mixture together: If it is crumbly, add more ice water, 1 tablespoon at a time.
2. Divide dough into two equal balls. Flatten each into a disk; wrap in plastic wrap. Chill 1 hour.
3. Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, about 8 minutes. Transfer to a bowl to cool slightly.
4. Place tomatoes in a large bowl. Toss with remaining ¼ cup plus 2 tablespoons flour, 1½ teaspoons salt, and 1½ teaspoons sugar, and the basil and pepper; when the onion mixture is cooled, add to tomato mixture; toss to combine. Transfer the mixture to a deep 9- or 10-inch pie plate. Set aside.
5. Preheat the oven to 375°F. Roll out half the dough into a circle 1 inch larger than the pie plate. (The remaining dough may be frozen up to 2 months for later use.) Transfer rolled dough to top of plate; tuck in edges to seal. Make 3 to 4 small slits in the top crust; form a decorative edge.
6. In a small bowl, mix the egg with 1 teaspoon water for an egg wash. Brush the egg wash over the crust; sprinkle the crust with the remaining ¼ cup of grated cheese. Place the pie plate on a baking sheet to catch drips; bake until the crust is golden and the insides are bubbling, about 50 minutes. Bring to room temperature, and serve.