Tomato-Leek Pie

As I mentioned recently, tomatoes are ubiquitous in our kitchen these days. It's one of the things that enables me to put up with the ridiculously hot summer days that we are subjected to here in North Texas.

Here's a recipe from Southern Living, always a good resource for "down-home" recipes utilizing fresh produce. It combines fresh tomatoes with buttery leeks and a tangy topping...all baked in flaky pastry. A great combination.

A couple of suggestions: Next time I make it (and there WILL be a next time), I might increase the amount of Parmesan/mayo topping. You might substitute onion for leeks if you had to, but the leeks add a great herbal quality. And... try to use the entire pie at one meal. It can get a bit soggy if you reheat it in the microwave the next day for lunch.

Food/Wine Pairing: We didn't try this, but I was struck as I tasted this dish, that a crisp Sauvignon Blanc would be perfect with this. As it usually is with most fresh tomato dishes.

Tomato-Leek Pie
From Southern Living magazine.
Makes 6 servings.

1/2 (15-oz.) package refrigerated piecrusts
2 medium-size red tomatoes
2 medium-size yellow tomatoes
1 green tomato
1/2 teaspoon kosher salt
1 medium leek
2 tablespoons butter
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup light mayonnaise
1 large egg, lightly beaten

Preheat oven to 450°.

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.Bake at 450° for 8 to 10 minutes or until golden brown. Remove from oven, and let cool 5 minutes. Reduce oven temperature to 375°.

Cut tomatoes into 1/4-inch slices. Place tomatoes on a paper towel-lined wire rack. Sprinkle tomatoes with kosher salt. Let stand 20 minutes. Pat dry with paper towels.

Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.

Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender.

Layer leek on bottom of prepared crust. Top with tomato slices, and sprinkle with pepper. Stir together cheese, mayonnaise, and egg in a medium bowl until blended. Spread cheese mixture over top of tomatoes.

Bake at 375° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Garnish with parsley leaves, if desired.

Food/Wine Pairing: Although we did not try this, I bet a Sauvignon Blanc would be perfect with this...as it would be with most fresh tomato dishes.