This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
- Servings: 10
Source: Martha Stewart Living, September 1997
- All-purpose flour, for dusting
- 1 recipe Pate Brisee
- 6 to 7 medium-large ripe tomatoes, sliced 1/4 inch thick
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 scallions, trimmed, white and light-green parts only
- 1 cup flat-leaf parsley, coarsely chopped
- 3 tablespoons coarsely chopped fresh marjoram
- 2 large cloves garlic, minced
Heat oven to 425 degrees. Lightly flour a clean work surface, and roll the pate brisee into a rectangle 1 inch larger than an 11 1/2-by-17-inch baking pan. Fit dough into the pan, trimming edges flush. Place in the refrigerator to chill.
Remove the pastry from the refrigerator, and pierce the entire surface with a fork. Cover the bottom of the dough with tomatoes, arranged so they are touching but not overlapping. Drizzle tomatoes with 2 tablespoons olive oil, and sprinkle with salt and pepper. Bake for 15 minutes. Reduce the oven temperature to 350 degrees. and bake for 10 minutes.
Meanwhile, cut scallions into 1/4-inch slices, and combine in a small bowl with parsley, marjoram, and garlic. Scatter the scallion mixture around, but not on top of, the tomatoes. Sprinkle with salt and pepper, and drizzle the scallion mixture with the remaining 2 tablespoons olive oil. Bake until the crust is golden brown, about 20 minutes. Rotate the baking pan one time during baking. Remove from the oven, and transfer to a wire rack to cool.