Tuesday, September 20, 2011

~Tomato Hand Pies~


Martha Stewart Living, July 2009
  • Yield Makes 1 dozen
    Serves 6

Ingredients

  • All-purpose flour, for surface
  • Pate Brisee
  • 2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise
  • 1 medium onion, quartered lengthwise and thinly sliced crosswise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)
  • 1/3 cup chopped pitted oil-cured black olives
  • 4 ounces feta cheese, crumbled (3/4 cup)
  • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

Directions

  1. On a lightly floured surface, roll out pate brisee to 1/8 inch thick. Using a paring knife, cut out twelve 4 1/2-inch squares, and fit into cups of a standard muffin tin, leaving an overhang. Refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees. Divide tomato and onion slices between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel and onion slices are golden, about 30 minutes. Let cool. Transfer to a bowl.
  3. Divide half the chopped oregano, olives, and feta among the dough-lined tins. Top with tomato-onion mixture. Sprinkle remaining oregano, olives, and feta on top. Fold corners of dough toward centers. Brush with egg wash.
  4. Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, 50 to 60 minutes.
  5. Let cool completely in tin on a wire rack. Tuck oregano sprigs into hand pies if desired.

The tomatoes are still dripping from their prolific, indeterminate vines and I'm enjoying every minute of it.   There is nothing like a fresh-from-the-vine tomato. When the hot sun warms the vibrant orb, the flavors burst from the succulent fruit. 

As with any veggie, when they are in season, the exuberant quantities cause you to do some investigative work as to which recipes will use up the most.  I've found such a recipe right here. The recipe calls for 2.5 pounds of tomatoes.  Yay!  Sound like a lot of 'maters?  Actually, it was only two large heirlooms plus a few small ones.  For those of you without large backyard gardens, check out your local farmers' markets because they are loaded with these delicious tomatoes at a reasonable cost. Personally, I stick with only heirlooms, as I consider them to be more flavorful and delectable than their more recent counterparts.

~www.rareseeds.com is a wonderful place to purchase such seeds.  They are a family run business (their daughter is gorgeous, by the way) and they are part of the GMO free movement.  That's a good thing!


Photo Gallery 

Here is my mini oregano patch.  I've been whittling down my supply of oregano over the spring and summer months.  Luckily,my friend Andrea helped me to replenish my supply as she graciously gave me a few sprigs at our gardening co op. 
Once I was back inside I was loaded up with ripe, heirloom tomatoes.  I had way more tomatoes than what was needed for this particular recipe.  The extra tomatoes went to my friends at the Veera Yoga gardening co op.
Look at these fabulous colors!  They look like flaming tomatoes.
  I really like Pierce's Pride tomatoes (far left).  Their dark color always makes a fun statement in any dish.
After making the pate brisee dough,  I cut out the small squares and placed them into a muffin tin.  Next, several layers of olives,spices, grilled onions and tomatoes were placed inside of the hand pies. I omitted the feta (not a fan).  I didn't think that the pies were lacking without the cheese; the pies are flavorful and buttery enough. Plus, the tomatoes added plenty of moisture too.
For the finishing touch, I closed the tops and added a fresh sprig of oregano.
The tomato hand pies were scrumptious!  The flavorful tomatoes combined with fresh oregano and grilled onion made these spectacular.  This is a must make,especially for pot pie lovers.  For some reason they kind of reminded me of a vegetarian pot pie.  Maybe it's the buttery crust? 

~Dinner Was Served~





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