|2 servings||calories per servings 670||protein serving 44 g||carbs per serving 21 g||total fat per serving 46 g|
Tomato pie is a beautifully simple dish. When it’s this hot outside, no one wants to spend hours in the kitchen. Instead, all you have to do is slice into the best tomatoes on the farm (the ones that are so fragrant that it’s all you can do to save them for the pie) layer them into a pie shell with cheese, mayonnaise, and a little flair of basil, and pop the pie in the oven until the cheese is bubbly and the smell of the tomatoes and buttery crust drives you fit to crazy. Our very own culinary director, Seth Freedman, prepared this dish for a Georgia Grown dinner at the James Beard House in New York City. Highlighting pride-of-Georgia Vidalia onions and juicy summer tomatoes, it’s an elegant update of a Southern classic.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||20 g|
|Trans Fat||0 g|
|Total Carbohydrates||21 g|
|Dietary Fiber||2 g|
Heat oven to 375° F. Prepare your mise en place: Quarter onion through the stem end. Slice 1 quarter very thinly. (Reserve the remaining 3/4 onion for another use.) Grate cheese. Pick and chop basil leaves. Pick oregano and parsley leaves; combine and chop. Cut tomato into 4 nice, even slices that are 1/4-inch thick; cut the remaining tomato flesh from around the stem.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Season the full, nice tomato slices on both sides with a total 1/4 teaspoon PeachDish Salt, and arrange them in a single layer on paper towels.
In a mixing bowl, combine cheese, mayonnaise and basil. Mix thoroughly.
Place pie shells on a baking pan. On your work space, arrange the ingredients for the pies: sliced onion, sliced tomato and cheese mixture. (It’s helpful to divide the cheese mixture in half so that you get an equal amount in each shell.) Place a few pieces of sliced onion in the bottom of each shell. Spread a thin layer of cheese mixture. Top with a slice of tomato (save the largest slices for the next layer), then a few more slivers of onion. Top with another thin layer of cheese mixture. Repeat with tomato, onion, then one last layer of cheese mixture. The filling should be higher than the edge of the pie shell; don’t worry, it will all melt and cook down. You should have a good amount of sliced onion and some tomato pieces left when your pies are fully assembled.
Place pies in oven, and bake 12 minutes. Rotate pan 180 degrees, and continue to bake until filling is melted and browned on top, about 10 minutes more. Remove pies from oven, and allow them to cool a few minutes before serving.
While the pies are baking, cook the chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 2-3 minutes more. Remove chicken from the pan to a small bowl. Add sliced onion and chopped parsley and oregano; toss to combine well. Cover bowl with a plate, and set aside.
When pies are slightly cooled and ready to serve, cut chicken across the grain into thin slices.
Divide the herbed onion slices from the chicken bowl between 2 plates. Top with sliced chicken. Serve pie with chicken, onion and remaining tomato pieces. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...