Tomato Pie

Cube Marketplace chef Erin Eastland shares her recipe
This week’s blazing heat might have given you a sunburn, but it has done wonders for this season’s tomato crops. The 90-degree temps put the finishing touch on ripening heirlooms which should be just about ready to throw in salads, on sandwiches, or in this savory summer tart. Cube Marketplace chef Erin Eastland tucks a few handfuls of sweet cherry tomatoes inside a pie crust and tops them off with a dollop of parmesan-mayo.
-2 pints sweet cherry tomatoes, stems removed and rinsed
-6 large leaves of basil, chiffonade
-1 ½ cups mayonnaise
-1/2 cup parmesan, finely grated
-1 store bought pie crust (or homemade pie dough to fit standard pie pan)
-salt and pepper to taste
Preheat oven to 350F degrees 
1. Cut ½ the tomatoes in half and leave the others whole.
2. Season well with salt and fresh pepper, add the basil and mix. Set aside.
3. Fold the parmesan into the mayonnaise
4. Prepare your pie pan by placing your store-bought crust inside, or roll out your homemade dough to about ¼ inch thick and line your pie pan. You can crimp the dough like you would a sweet pie.
5. Prick the dough with a fork.
6. Line the pie shell with tinfoil and fill halfway with baking stones, dried beans or any kitchen weights.
7. Parbake the dough for 10-12 minutes until it is cooked but not browned.
8. Toss the tomatoes again and pour off any liquid that pools at the bottom. Taste them again to make sure they are properly salted. 9. Fill each par-baked tart or the pie pan (take out the weights and tinfoil first) to the top with the tomato mixture.
10. Using a spoon, dollop on the mayonnaise mixture so that it forms a thick coating on top of the tomatoes. You can use the spoon as if you are icing a cake, but leave some of the tomatoes showing around the edges for presentation purposes.
11. Bake on a sheet pan (this is important in case any juices or oil from the aioli spill out) for about 15 minutes or until the aioli is browned and the crust is crispy.
12. Let cool and serve at room temperature or slightly warm. This is great with an arugula salad dressed with vinaigrette or drizzled with a sweet aged balsamic.
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