The light is waning on sweet, sweet summer-time. Many cheer on the advance of fall and I don’t begrudge the porches full of mums and the lattes full of cinnamon, but I’d like to bask in the heat just a bit longer. It’s been a wonderful summer - having my kids home with me, ferrying back and forth between two lovely bakeries (Cherbourg and Cyprus, of course), and making memories with my beloved staff. I recently remarked to a friend that one of the greatest blessings of opening a business has been the amazing young adults that I have gotten to employ and grown to truly love. I’m not sure how my path would have crossed with theirs had Cherbourg never existed and I am so grateful it does. Among the loveliest of the bunch are Elizabeth and Leslie Rasmussen, whose spirits and work-ethic are unparalleled. I can say with the utmost conviction that I don’t know where I would be without them.

Elizabeth + Leslie

I am not sure how their parents managed to raise such stellar adults, but it’s safe to say I would take any and all their advice any day. When Elizabeth mentioned she was making tomato pie using a treasured family recipe, I knew it would be golden (like everything they touch). Thankfully, they allowed me to share the recipe with all of you!

So now, it’s your turn. Gather the last glorious rounds of summer tomatoes and get baking! This tomato pie combines an herbed rendition of Cherbourg’s perfect gluten-free pate brisee, fresh summer tomatoes, leeks, and basil, and a creamy, cheesy topping. I can’t imagine a better farewell to sweet summer than that.

Be Sweet &

see you soon.

Geri

Rasmussen Family Tomato Pie

Ingredients for the PATE BRISEE:

• 1 1/2 C. Cherbourg flour

• 3/4 tsp. salt

• 1 1/2 tsp. sugar

• 7.4 oz. salted butter, cut into cubes

• 1/2 C. very cold water

• 1-2 tsp. assorted fresh herbs, chopped

Ingredients for the FILLING:

• 5 large, ripe tomatoes, diced, plus a few slices for top (if desired)

• pinch of salt and freshly-cracked pepper

• 2 leeks. halved and sliced thin

• 1/4 C. fresh basil, chopped - chiffonade style is the prettiest

• 1 C. mayonnaise(REAL MAYO!)

• 2/3 C. freshly grated parmesan, plus more for sprinkling

Directions for PATE BRISEE:

1. In the bowl of a food processor, combine flour, salt, and sugar. Pulse. Add butter and process until mixture resembles a coarse meal. Can also be made in a large bowl using pastry cutter or the back of a fork.

2. With machine running, add some of the ice water in a slow steady stream through feed tube. Pulse until dough starts to hold together. Be careful not to use too much or process too much. To test, squeeze a small amount together - if it holds, it’s good, if not add a bit more water.

3. Divide dough in half

4. Wrap each half into separate disks in plastic wrap and chill in the refrigerator for at least 30 minutes (can be frozen for up to a month).

5. Preheat oven to 350°F.

6. Roll dough out with plastic wrap on top until approximately 1/8” thick and even.

7. Lift with a cake lifter and place into pie pan. If dough cracks in places, simply mold back together with your hands.

8. Bake for 10 minutes, or until lightly golden.

Directions for PIE:

1. Dice tomatoes, being careful to remove all the seeds and watery inside so the pie doesn’t get soggy. Place tomatoes in a colander over a sink or bowl, sprinkle with salt and pepper, and allow to drain.

2. Once drained, add sliced leeks( if you like your leeks sautéed first, feel-free) add chopped basil to tomatoes and mix. (If you don’t have fresh basil, italian seasoning works fine here.)

3. Fill partially-cooked crust with the filling (lightly heaped, but not out of control.)

4. Mix mayonnaise and parmesan in a small bowl and dollop onto the pie, spreading over the filling evenly. Artistic embellishment time: garnish with tomato slices, additional Parmesan, and a sprinkling of herbs, to your hearts desire and preference.

5. Bake for 30 minutes, or until the topping becomes lightly golden brown and the crust is golden on the edges.