Tomato Pies and Tarts

One of my favorite things to make this past summer was tomato pie.   I have recipes torn out from magazines over the past couple of years, but when I bought a bunch of tomatoes in June, I could only find the picture of the specific one I wanted to make - apparently the recipe was later in the magazine and I neglected to keep that part.  So I went searching.  It's easy to find recipes these days, but I was looking for a specific recipe, based on the picture in my mind.   After reading A LOT of tomato tart and pie recipes, I started experimenting with the ones below.  I think I may have tried another, but it was not remarkable and was quickly forgotten.  

The tart is easy because it's just puffed pastry, tomatoes, herbs and Parmesan cheese.  One time I used fresh basil, another Italian Seasoning - most anything works.

My favorite is the Tomato Pie with Sour Cream Pastry.  It is best with regular sour cream (not light) and tomatoes in the peak of tomato season.  I made one last week; it was good, but not as amazing as the tomatoes that were summer rich and juicy.   I bought the larger tomatoes and used our grape, cherry, and Roma tomatoes that we grew.  The best one, of course, was the one I made with tomatoes straight from my Dad's garden in August when we were in Pennsylvania.  So very delicious!

Both crusts are pre-baked for 5-13 minutes.  The main different between the two is that the pie has a topping of mayonnaise, Parmesan cheese, and spices.   The pie takes about 35 minutes to bake once assembled, whereas the tart is only 10-15.  

The sour cream crust is pretty simple, I mixed it as much as I could with a dough whisk, and then kneaded it by hand the rest of the way.  It needs to be refrigerated for awhile, so I wrapped it in plastic wrap and refrigerated for 30 minutes to 4 hours depending on the day.   The crusts always looked so nice going into the oven, but then took on a life of their own.  So, don't be disappointed if they come out a lot different than when they went into the oven; the flavor is still wonderful!

To save myself a lot of time, I am just going to provide the links for the recipes that I based mine on.    So, if you are lucky enough to find some late tomatoes, give it a try, or file it away for next summer.

Sour Cream Pastry
Tomato Pie
Tomato Tart

Tomato Tart

Tomato Pie - Pennsylvania

Tomato Pie - Texas

Grandma's Cherry Cinnamon Cobbler

When Mr. SBQ and I were dating, he told me about this cobbler that his grandma made.  I am not a cobbler person, and was stuck on cherries and cinnamon candies in the same dish.  I am not sure if I let on that I didn't find it very appealing or if I just said "huh, interesting".   Fast forward several years and he found Grandma's recipe that she had sent him.  I looked at it and thought it might be ok, but I would surprise him and make it.  It didn't matter if I liked it or not, I would do it just for him.  Well, I was pleasantly surprised - it's very good!

The recipe calls for frozen or canned cherries, and the ingredients to make your own pie filling.  The store did not have canned or frozen sour cherries, so I just used a can of cherry pie filling.   I will confess that I forgot to put the brown sugar in the middle of the cinnamon rolls, with the butter and cinnamon, so I just sprinkled it on top.  Turned out just fine.

Cherry Cinnamon Cobbler
Filling:
one can of cherry pie filling (OR 1 can sour cherries, 1/2 c sugar, 1/2 c corn starch, 1/2 c water)
2-4 Tablespoons of cinnamon red candies (Brach's Cinnamon Imperials, red hots)

Heat the pie filling and cinnamon candies over low heat, to melt the candies.  I added a tiny bit of water (1 or 2 T?), stirring occasionally until candies are almost completely dissolved.   Place in the bottom of a square baking dish.

Cinnamon Rolls:
1 1/2 c flour
2 tsp baking powder
6 T brown sugar (divided, 3 for dough and 3 for filling)
1/4 c shortening (unsalted butter)
1 slightly beaten egg
2 T milk
1 T soft butter (melted)
1/2 tsp cinnamon

The recipe also calls for 1/3 cup of pecans and 1/2 tsp of salt, but I did not use those.  Also, I used rice milk.

Combine flour, baking powder, and 3 T of brown sugar.  Cut in shortening/butter.  Combine egg and milk and add to flour mixture.  Mix until moistened, adding a few drops of milk if necessary.  (I did not add any more milk and did the final kneading with my hands.)   Roll out on a lightly floured surface, to a 14x12 rectangle.  Brush with the melted butter.  Combine 3 T brown sugar with cinnamon and sprinkle over dough.  Roll up, cut into 3/4 inch slices, and place on the cherry filling.  Bake at 400 for 25-30 minutes.  Glaze while warm.

Lemon Glaze:

1/2 c powdered sugar

1 T lemon juice

Mix together and drizzle over the cobbler after it comes out of the oven.

Cherry Cinnamon Cobbler