How to Make Tomato Pie

Step-by-Step Guide

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   Step 1: Three hours prior to baking

   In a large food processor, combine both flours, dry thyme and pepper.
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   Step 2: start by preparing the crust.

   Blend well until the mixture appears coarse. ,, Place in the refrigerator for 3 hours. , Sprinkle lightly with salt and allow the slices to drain on paper towels for 30 minutes. ,,, Leave a slightly thick amount on the sides.
   
   Trim off the excess dough. , Line it with foil and add pie weights (or dried beans).
   
   Blind bake the crust for 10 minutes.
   
   Remove the pie weights and foil and bake for an additional 12 minutes.
   
   Let the crust cool slightly. , Sprinkle with pepper, nutmeg, thyme, and parsley.
   
   Drizzle the top with olive oil and bake for 40 minutes. , Enjoy!
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   Step 3: Cut the butter and shortening into cubes and add to the food processor mixture.

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   Step 4: Add one tablespoon of ice water to the mixture at a time

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   Step 5: mixing the dough until a ball starts to form.

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   Step 6: Flatten the dough into a circle and cover in plastic wrap.

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   Step 7: Meanwhile

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   Step 8: slice the tomatoes into 1 inch (2.5cm) slices two hours after the dough has been refrigerating.

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   Step 9: Preheat the oven to 375ºF (190ºC).

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    Step 10: Roll the dough out on a lightly floured surface until it forms a 1/8 inch (3.17mm) circle.

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    Step 11: Lay the dough over a 9 inch (23cm) tart pan and pat gently into place.

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    Step 12: Prick the bottom of the crust with a fork.

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    Step 13: Sprinkle cheese over the crust

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    Step 14: then arrange the tomatoes in an overlapping circular pattern.

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    Step 15: Remove the pie from the pan and allow to rest 10 minutes before serving.

Detailed Guide

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