Tomato and Garlic Pie

Adapted from Bon Appétit

This year, David and I decided to try growing tomatoes at our house in Western Mass. We chose to grow eight plants, not really knowing just how many tomatoes that would be! We’ve been getting an abundance: we’re picking 1-2 quarts of red and sungold cherry tomatoes every single day.

I made this for dinner last night. We ate the leftovers for breakfast! It’s a bit time consuming, but well worth the effort.

Ingredients

  • ~6 cups cherry tomatoes*, sliced in half
  • 3 tablespoons olive oil
  • Salt (~1 teaspoon, divided)
  • Black pepper, ground (~ 1/2 teaspoon, divided)
  • 6-8 garlic cloves
  • 1/2 cup (one stick) of butter
  • 9oz or 10oz box of whole grain crackers
  • 2 eggs
  • 1 1/2 cups Fontina cheese, grated
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mayonnaise
  • 1 teaspoon of dried thyme (or 1 tablespoon fresh chopped thyme), plus extra for garnishing
  • 1 shallot, sliced thinly

*You could absolutely use a different kind of tomato! The original recipe calls for mixed heirloom tomatoes. Slice them ~1/4″ thick. 

Directions

Preheat oven to 475°F.

  1. Pick tomatoes. Just kidding…well sorta! That’s what we did! :)

  2. Put the tomatoes on a baking sheet or in a pan. Toss them in the 3 tablespoons of olive oil, and some salt and pepper.

  3. Roast the tomatoes for 25-30 minutes.
  4. While the tomatoes are roasting, put the garlic cloves and butter in a saucepan over medium heat. Stir often. The butter will turn golden brown and foam on top in 5-10 minutes–that’s when it’s done.

  5. Strain the butter mixture to separate the garlic.
  6. Dice the garlic and set aside.

  7. When the tomatoes are finished, leave them to cool and reduce oven temperature to 375°F.
  8. In a food processor, grind the crackers with 1/4 teaspoon salt until you are left with fine crumbs.
  9. Add eggs and all but two tablespoons of the garlic butter. Pulse until well combined.
  10. Push the crust into the bottom of a springform pan and 1 1/2″ up the side.
  11. Bake the crust in the 375°F oven until crust starts to change color, around 8-10 minutes. Leave the crust to cool.
  12. Mix the cheeses, mayonnaise, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped garlic in a bowl. Stir until well combined.


  13. Using a spatula, spread half of the cheese mixture into the bottom of the crust. Be gentle–you don’t want to break the crust!
  14. Spread half of the tomatoes over the cheese layer, then repeat — add the other half of the cheese, then add the other half of the tomatoes.

  15. Arrange the shallot slices on top of the pie.
  16. Drizzle the remaining 2 tablespoons of garlic butter on top, then garnish with some extra thyme.
  17. Bake until crust is brown and tomatoes are bubbling, around 60-75 minutes.

  18. Leave to cool for at least one hour before serving. It’s delicious both cold and warm!

Kale and White Bean Soup

IMG_1312

I went to NH to visit my parents and I’m afraid to say that all this California sunshine has softened me. My parents talked about how it has been warming up; I piled on layers, wrapped myself in a blanket, and sat in front of the fireplace every evening.

My mom made this soup one night, and I can’t tell you how nice it was to eat a big mug of it sitting on the brick hearth, the fire roaring.

Like with a lot of soups, the flavors get stronger over time. I reheated it for lunch the next day and it was even better!

Adapted from Epicurious

Ingredients

  • 1 1/2 pounds kale leaves, coarsely chopped
  • 3 tablespoons olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup shallots, chopped (about 4)
  • 2 garlic cloves, diced
  • 1 cup dry white wine
  • 3 15oz cans white beans, drained and rinsed
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sherry
  • 1 tablespoon assorted dried herbs (tarragon, parsley, etc.)
  • salt and pepper, to taste

Directions

  1. Heat oil in a large pot over medium heat.
  2. Add carrots, celery, shallots, and garlic. Cook around 10 minutes, until vegetables are slightly softened.
  3. Add the white wine and simmer for 5 minutes.
  4. Add white beans, 4 cups of vegetable broth, thyme, and the bay leaf.
  5. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
  6. Add the kale and dried spices. Stir in the white wine vinegar and sherry. If the soup is too thick, add more broth, if desired.
  7. Simmer for five more minutes, then season with salt and pepper.