Tomato season has finally landed in northern California. The tired joy of biting into a sweet, warm tomato is the purest sensation of summer, rivaled only by playing tennis at dusk until you can no longer see the ball, spooning the puddle-juice at the bottom of a cobbler or crisp dish over vanilla ice cream, or screaming at your friend that your method of building a s'mores fire is better than theirs (team tepee for life). I knew I wanted to make a savory hand-pie as part of the project. This one is loosely based on a recipe from my new Sister Pie cookbook. I used their hand pie dough, but swapped most of the AP flour for wheat (for more of a RUSTIC feel. I bring rustic energy to suburbia! and I can't apologize for that) and took out the olives (some of my closest friendships have taught me to never make an olive-heavy dish for a dinner event). Instead, I smeared some creamy goat cheese on the base of the dough and then piled the tomatoes high. I also mixed the tomatoes with some basil that I had packed into oil about a month ago (again, the decadence of summer and what-not). They were, according to Miles, "very good." Heirloom Tomato Hand Pies
Yield: 10 hand pies | Total Time: 1 hour Ingredients For the dough: 1 cup all purpose flour 2 3/4 cups whole wheat flour 1 1/2 tsp kosher salt 3 sticks unsalted, very cold butter 3/4 cup very cold water, with some (live your truth) apple cider vinegar mixed in For the filling: 4 heirloom tomatoes 2 tbsp julienned basil 1/3 cup spreadable goat cheese Directions Preheat the oven to 450°. To make the dough, combine the dry ingredients and then, in a pastry blender, cut the butter in until small lumps form. Add in the water mixture and pulse until loosely formed. Transfer to cling wrap and smush into a ball. Chill the dough while you prepare the filling. To make the filling, roughly chop your tomatoes. Mix in the basil. If your goat cheese is not pre-spreadable, gently mix milk into your goat cheese until it can be easily spread with the back of a spoon. Once your goat cheese and filling are ready, take your dough out of the fridge and roll it out. Choose a glass that is the size you want your hand pies to be and stamp out circles for the pies. Spread goat cheese on the bottom round, pile some tomato mixture on top, and place the second round on top. Use the tines of a fork to crimp the hand pies. Egg wash them if you are feeling fancy. Bake the hand pies until golden brown, around 25-35 minutes (depending on size).
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