FOUGERE'S FAVORITES

Who's Hungry?

HEIRLOOM TOMATO PIE HITS A HOME RUN.

Igrew up on a farm in Richmond, Missouri where my mom cooked — really well — using what we grew for seasonal recipes and what we preserved for delicious memories later in the winter. When I was approached to write this column, I thought a lot about the kind of food I wanted to share with you, and it came to me that I want to share all the wonderful, from-our-garden food that I remember.

Sometimes simple, usually healthy and always full of fresh flavors. The kind of cooking that’s making a reappearance in kitchens and restaurants and earning rave reviews. My mother often asked, “Who’s hungry?” I’m asking you the same.

This tomato pie is an excellent example of the kind of cooking I like to do and eat. Beautiful multi-colored heirloom tomatoes make it lovely to look at and roasting them before ensures a depth of flavor you’ll crave without adding water that might make the crust soggy. Speaking of crust, I usually serve this in the parmesan buttermilk crust I’m showing you here, but in a pinch go ahead and buy a ready-to-use crust. It will be lovely either way. This pie comes together quickly and doesn’t have any ingredients you haven’t heard of. I’m putting this on our table with a large salad but honestly it makes a beautiful breakfast as well.

As my mother would ask, "Who’s hungry?"

BY SARA FOUGERE · PHOTOS BY L.G. PATTERSON

Tomato Pie

•3 pounds assorted local tomatoes •1 teaspoon salt •½ teaspoon ground pepper •2 cloves garlic, chopped •1½ cups shredded cheddar, I prefer sharp •½ cup mayonnaise •½ cup chopped basil •1 tablespoon Dijon mustard •1 egg •1 pie crust, I usually make my own, but I LOVE a refrigerated or frozen crust when in a rush

Preheat oven to 400. Slice tomatoes into approximately ½-inch thick slices. Place tomatoes on baking sheets, sprinkle with garlic, salt and pepper. Bake until almost dried out, about 30-40 minutes. Stir together cheese, mayonnaise, basil, Dijon and egg. Spread half of the cheese mixture in the bottom of the pie pan. Layer half of the tomatoes, overlapping them as you go. Spread the rest of the cheese mixture on top of the tomatoes. Repeat with the remaining tomatoes. Bake at 400until filling is set, about 35 minutes.

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