Martha's Vineyard Tomato Pie

This past Friday, we hopped on the Woods Hole Ferry en route to a weekend full of familiar faces, aquatic landscapes and fresh, local cuisine on Martha’s Vineyard. Walking off the ramp in Oak Bluffs, we were welcomed by the nostalgic Flying Horses and Gingerbread houses. We made our way to a funky cottage in West Tisbury and woke up the next morning to checkout the famed West Tisbury Farmers Market.

On sensory overload, we were engulfed by the vibrant wildflower bouquets, Kitchen Porch’s gigantic popovers, the Egg Roll Lady, sun dress-clad kids swaying to the live entertainment, and wooden barrels overflowing with an array of heirloom tomatoes. Last summer, we made a tomato pie and after a table full of empty plates, decided to make a similar version for a casual and lively dinner party in Chilmark. 

Tomato Rustico Pie

Crust
1 c flour
3/4 cup yellow cornmeal
1 t salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
5 T cold water
3 T grated manchego cheese

Filling
2 T EVOO
1/2 yellow onion thinly sliced
1 leek, rinsed, strained and thinly diced.
2 1/4 lbs assorted heirloom tomatoes, sliced in 1/2-inch circles
3/4 c grated fresh mozzarella cheese
3/4 c manchego cheese
1/4 c mayonnaise
3 T breadcrumbs
3 T chopped fresh chives
3 T chopped fresh parsley
salt and pepper throughout

In a food processor, pulse the flour, cornmeal and salt to combine. Add the butter and manchego; pulse until the mixture resembles coarse meal. Pour in the cold water and pulse until the dough comes together. Pour the dough onto a sheet of plastic wrap, form into a flat disc, and wrap. Refrigerate until firm, about 35-40 minutes.

Preheat the oven to 350 degrees Fahrenheit. Put the dough between 2 sheets of parchment paper and roll out to a 1/4-inch thick round. Transfer the dough to a 9 1/2-inch pie plate. If need be, fold the excess dough under itself and crimp the edges. Prick the bottom of the crust all over with a fork. Bake until the edges are golden, about 25-30 minutes. Let cool.

In a large skillet, heat the EVOO on medium heat. Add the onion and leeks, salt and pepper, and cook, stirring, until soft and translucent, about 15 minutes. Remove from heat and cool. Meanwhile in a colander, toss the tomatoes with 1 t salt. Let drain over the sink, about 20 minutes.

Preheat the oven to 375 degrees Fahrenheit. With a wooden spoon, combine the remaining manchego, mozzarella, mayonnaise, bread crumbs, 2 T each of the chives and parsley, salt and pepper, and the sauteed onion and leek mixture in a large bowl. Spread on top of the crust. Arrange the tomatoes to create an overlapping fan on top. Drizzle with EVOO, a sprinkle of salt and pepper, and the remaining herbs. Bake for 47-50 minutes. The savory pie can be served immediately or at room temperature. Serves 8.

We’ve come full circle!