Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Tomato Pie 3.1 (41) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 This is a traditional Southern that works best when tomatoes are in season and farm-fresh. Ingredients 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 Directions 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. Cook's Notes To save time, make the dough a day in advance, fit it into the baking pan, and store it covered, in the refrigerator. Rate it Print