Tomato Pie with Thyme Bechamel

• 份量: 8 servings
• 准备时间: 45 minutes
• 总时间: 3 hours 45 minutes

配料

2 sticks salted butter, (very cold)

2 ½ cups all-purpose flour

1 tbsp granulated sugar

1 tsp kosher salt

⅔ cup cold water, (approximately)

¼ cup salted butter

4 tbsp all-purpose flour

2 cups whole milk

2-3 tsp fresh thyme, (chopped)

¼ tsp kosher salt

¼ tsp ground nutmeg

¼ cup parmesan, (grated)

15 medium roma tomatoes

1 cup cherry or grape tomatoes

5 cloves garlic, (halved)

¼ cup olive oil

kosher salt

freshly ground black pepper

步骤

Crust

Slice the chilled butter into cubes.

In a food processor, combine the flour, sugar, salt, and half of the butter. Pulse 4-5 times until loosely combined, then add the rest of the butter and pulse an additional 5-6 times until just starting to look sandy.

Drizzle half of the cold water over the flour mixture, and pulse to combine. Add a little more water at a time just until the dough sticks together when pressed.

Form the dough into a ball, wrap in plastic wrap, then flatten into a disk and refrigerate, at least 30 min.

Thyme Bechamel

Melt the butter in a saucepan over medium heat. Whisk the flour into the melted butter until combined.

Cook the flour and butter mixture, stirring constantly, until bubbling and beginning to turn golden, about 2 minutes.

Whisk the milk and thyme into the flour and butter. Simmer, whisking constantly, until the sauce becomes very thick, about 7 minutes. Whisk in the salt, nutmeg and parmesan.

Tomato Filling

Preheat your oven to 375°F.

Roughly chop the roma and cherry/grape tomatoes.

On a large sheet pan, mix the chopped tomatoes with the garlic and olive oil, and lightly season with kosher salt and black pepper.

Roast the tomatoes for 1 hour at 375°F, then lower the oven to 275°F and roast 1 additional hour, until caramelized.

Tomato Pie with Thyme Bechamel

Preheat your oven to 350°F or turn on your mini-pie maker.

Roll out the pie crust to ⅙th of an inch in thickness. If making mini-pies, cut out circles of crust that fit the size of your pans or mini-pie maker.If making full size pies, cut out the crust into circles about 11 inches in diameter.Press the crust into the pie pans, or pie-maker. Prick all over with a fork to prevent bubbling.

If using an oven:Pre-bake your crust for 12 minutes, until just beginning to brown. Then, add a generous layer of the thyme bechamel to the bottom of the crust. Top the bechamel with a layer of roasted tomatoes.Bake the pies (30 minutes for a full size pie, 15 minutes for mini pies).

If using a mini-pie maker:Press the crust into the molds of the mini-pie maker. Then, add a generous layer of the thyme bechamel to the bottom of the crust. Top the bechamel with a layer of roasted tomatoes.Close the lid of the pie maker and cook for 5 minutes, until the edges of the crust begin to brown. Continue cooking the pies with the lid open, an additional 5-8 minutes, until the crust is golden brown on the bottom.