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No matter your opinion of New Jersey, it is, after all the Garden State. That's where I grew up - farms just miles away with summer bounty of fresh Jersey corn, peaches and tomatoes. My first job at 16 was actually at a farm store selling fresh fruit and veg with a bakery that made this amazing savory pie. I replaced the usual call for 1/2-3/4 cup mayo with a mix of silken tofu, lemon juice and a tablespoon of mayo. This is New Jersey.
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Jersey Tomato Pie

August 4, 2013

30 min or less active, main, summer

No matter your opinion of New Jersey, it is, after all the Garden State. That's where I grew up - farms just miles away with summer bounty of fresh Jersey corn, peaches and tomatoes. My first job at 16 was actually at a farm store selling fresh fruit and veg with a bakery that made this amazing savory pie. I replaced the usual call for 1/2-3/4 cup mayo with a mix of silken tofu, lemon juice and a tablespoon of mayo. This is New Jersey.

Information

Servings: 6
Time: About 25 minutes active; 90 minutes total
Price: About $9.00 total; $1.50 per serving
Nutrition (per serving):
Calories: 252.9
Protein: 8.4g
Fat: 14.1g
Saturated fat: 6.3g
Carbohydrates: 23.1g
Fiber: 0.59g
Sodium: 483.1mg
Cholesterol: 20.8mg
High In:
Good Source:
Low In:

Ingredients

  • 1 cup flour
  • 1/4 tsp salt
  • 3 Tbsp cold butter, cut into pieces
  • 3-4 Tbsp ice water
  • 1/2 cup silken tofu
  • 1 Tbsp mayonaise
  • 1/2 lemon, juiced
  • 1/2 tsp SnP
  • 4 tomatoes, cut into 1/4' slices
  • 1 medium onion, cut into 1/4" slices
  • 1/2 cup basil, chopped
  • 4 oz sharp cheddar, grated (for a traditional pie, it must be yellow)

Preparation

  1. Pulse flour and salt once in the bowl of a food processor. Add the butter pieces and pulse 5-6 times more. Then with the motor running, slowly pour in water through the spout just until the dough pulls away from the sides.
  2. Turn out onto a lightly floured surface and knead to bring together. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Preheat oven to 375 degrees.
  4. Meanwhile, whisk together tofu, mayo, lemon juice and SnP, and set aside.
  5. Lay tomato slices on paper towel to drain.
  6. Turn out dough onto a lightly floured surface. Roll out until you have a crust that is about 2-3" larger than your 8-9" pie pan. Fold the dough in half and in half again, and transfer to the cooking sprayed pie pan and unfold. Push up the sides and repair any holes. Prick several times with a fork. Bake in the oven 8-10 minutes and remove.
  7. Layer the onions in the bottom of the pan, then tomatoes, then basil. Top with tofu-mayo mixture and lastly the cheese. Bake 30-35 minutes until bubbly and golden. Remove from oven and set cool slightly before serving.

6 thoughts on “Jersey Tomato Pie

  1. doc.rmartin

    Excellent! Delicious! It was too soupy but that's because we forgot Step 5: letting the tomato slices drain on a paper towel. Well, next time we'll do that. And there will certainly be a next time!

    Reply
  2. Adrienne Capps Post author

    I use silken tofu in place of mayo and yogurt, and in salad dressings. Glad the Jersey Tomato Pie was yummy – one of my favorite childhood meals!

    Happy kitchen adventures,
    Adrienne

    Reply
  3. anonymous

    What can I use in place of the TOFU? as I have friends coming that won't eat it but this would be a great brunch treat.

    Reply
  4. Adrienne Capps Post author

    Mushrooms sound awesome – go for it!

    Well the original recipe calls for all mayo. You could do that, but that's a lot of fat and cholesterol. I'd suggest using light mayo or canola oil mayo.

    Reply
  5. doc.rmartin

    Making this recipe this afternoon. Now the question is…hmmm…what to do with the leftover 1.5 cu of silken tofu?? I will search Adrienne's recipes and see what I can find.

    Also, just want to 'fess up to adding two cloves of crushed garlic to the tofu before cooking!

    Reply

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