This week my tomatoes are going into a tomato pie. I could have sworn I shared this recipe before. It’s from Zeb Stevenson when he was the exec chef at Watershed. We ran it in the AJC three years ago.
Best. Tomato. Pie. Ever.
Stevenson has created a tomato pie with a biscuit-like crust and a layer of cheese that keeps the crust crisp but doesn’t overwhelm the bright tomato flavor. It’s a far cry from the soggy, mayonnaise-filled pies you may have tried before.
The recipe basically has you creating your own self-rising flour. This is perfect if, like at the restaurant, you don’t want to take up room storing something that isn’t often used. Instead of stocking up on self-rising flour, just make your own. Of course, if you have self-rising flour in the pantry, substitute 2 cups of that for the flour, baking powder and 1/2 teaspoon salt.