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Dec 26, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Baked

Baked: S’more Pie with Marshmallow Meringue

Wednesday, December 24th, 2014

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I made this pie for Thanksgiving, and it was the hit dessert of the night. People were fighting over the last slice, which is the best compliment a baker can receive.

The crust is a simple graham cracker and butter base, although the recipe fits snugly into a prebaked graham cracker crust if you want to skip that fuss. The chocolate filling is to die for. It melts in your mouth and is similar to a ganache. You can make it days in advance; the filling holds up well in the refrigerator and doesn’t get too hard.

The topping is a meringue-marshmallow combination, which should be made and applied just before serving. The marshmallow fluff brings it closer to the actual s’mores flavor instead of a traditional meringue topping found on citrus pies. And of course, torching the top before serving looks gorgeous and adds a hint of smoky campfire goodness. Although it takes three components and a bit of effort, the payoff is well worth it. Enjoy and happy baking!

 

S’more Pie with Marshmallow Meringue
Adapted from a Smitten Kitchen recipe
Makes 1 9-inch pie

5 Tbsp. unsalted butter, melted
1½ cups graham cracker crumbs
¼ cup 2 Tbsp. plus sugar, divided
¼ tsp. kosher salt, divided
1 cup heavy cream
7 oz. fine-quality bittersweet chocolate, chopped
1 large egg at room temperature
1 7-oz. jar Kraft Jet-puffed Marshmallow Creme
3 large egg whites

• Place an oven rack in the middle position and preheat oven to 350 degrees. Lightly butter or spray a 9-inch pie pan.
• Stir together the butter, graham cracker crumbs, 2 tablespoons sugar and 1/8 teaspoon salt in a bowl until combined. Press the mixture evenly on the bottom and up the sides of the pie pan. Bake 12 to 15 minutes, then cool to room temperature, at least 45 minutes.
• Meanwhile, in a heavy saucepan, bring the cream just to a boil over medium-high heat, then turn remove from the burner and add the chocolate. Let stand 1 minute, then gently whisk until the chocolate is melted and mixture is smooth. Gently whisk in the egg until combined. Pour the mixture into the prepared crust.
• Cover the edges of pie with foil and bake 25 minutes, until the filling is just set and trembles slightly in center when gently shaken. Let the pie cool to room temperature on a rack (filling will firm as it cools), about 1 hour.
• Position a rack in the top third of the oven and preheat to 400 degrees.
• Using rubber spatula, scrape the marshmallow creme into large bowl. Set aside. Using an electric mixer, beat the egg whites and remaining 1/8 teaspoon salt in another large bowl until foamy. Add the remaining 2 tablespoons sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form.
• Add ½ cup beaten egg whites to the marshmallow creme and fold with a rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but it will become easier as remaining whites are folded in). Fold in the remaining whites in 2 additions just until incorporated. Spread the meringue over top of pie, mounding slightly in center and swirling with knife to create peaks.
• Bake just until the peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. Serve immediately. The pie will keep up to 4 days, refrigerated, before adding the meringue topping.

Baked: Coffee Creme Brulee

Wednesday, December 10th, 2014

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This is an elegant and unbelievably easy dessert for any dinner party. It seems like you spent hours perfecting it, when in fact it’s quick and simple. You can even let your guests torch or “brulee” the sugar on top just before serving.

I’ve made creme brulee countless times, and this time I added espresso powder. The result was a lovely coffee flavor that wasn’t too overpowering. The custard is smooth, not too sweet and melts in your mouth, while the torched sugar adds the right amount of sweetness and crunch. Make this for a party, and it’ll definitely be the star. Enjoy and happy baking!

 

Coffee Creme Brulee
Adapted from Cook’s Illustrated
4 to 6 servings

2 cups heavy cream, divided
4 Tbsp. plus 4 to 8 tsp. granulated sugar, divided
1/8 tsp. kosher salt
6 large yolks
1 Tbsp. espresso powder (available at Kitchen Conservatory)
1 cinnamon stick (optional)
½ tsp. vanilla extract

Special equipment: brulee torch

• Preheat the oven to 300 degrees.
• Stir ½ cup cream, sugar, espresso powder, cinnamon stick and salt together in a saucepan over medium heat.
• Meanwhile, put the ramekins in a baking pan and fill the pan with hot water very carefully.
• Remove the saucepan from the heat and stir in the remaining cream.
• In a separate bowl, whisk the egg yolks together and add in the vanilla extract. Slowly add in the cooled cream mixture and whisk it together. Strain the mixture through a fine mesh strainer and pour it into the ramekins.
• Bake 35 to 40 minutes, until it is just barely set but the center still jiggles slightly. Let cool to room temperature, then cover with plastic wrap refrigerate at least 4 hours.
• A few minutes before serving, remove and sprinkle 1 to 2 teaspoons sugar on top of each and torch until melted and dark.

Baked: Maple-Black Pepper Cookies

Wednesday, November 26th, 2014

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Fill your home with the scent of maple, a lesser heralded but truly wonderful fall flavor when you bake these cookies. This recipe calls for high quality grade B syrup for the richest flavor and a surprise ingredient: black pepper. This spice is such an underrated tool for baking, adding a subtle kick at the end. Since maple can be rather sweet, pepper tempers it nicely.

These crisp buttery cookies are perfect for dipping in afternoon tea in the afternoon, a light dessert or even a great addition to your holiday cookie party. Enjoy and happy baking!
Maple-Black Pepper Cookies
Adapted from a Gourmet recipe
Makes about 30

2 sticks unsalted butter, softened
¾ cup granulated sugard
½ cup grade B maple syrup
1 large egg yolk
3 cups all-purpose flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper

• In the bowl of a stand mixer or with a hand mixer, beat together the butter and sugar on medium-high until fluffy and light in color, about 5 minutes. Add the yolk and the maple syrup and beat again until combined.
• Use a spatula to fold in the flour, salt and pepper, until a slightly clumpy dough forms, using your hands if necessary. Form the dough into a ball, wrap in plastic and chill for at least 2 hours and up to 4 days.
• Preheat the oven to 350 degrees and line baking sheets with parchment paper.
• Roll out the dough on a floured surface to 1/8-inch thickness and use cookie cutters to create various shapes. Place cookies on the baking sheets and reroll the dough as needed until it is all used.
• Bake 8 to 11 minutes, until the edges are golden. Let cool completely on a wire rack. Cookies will keep in an airtight container about 1 week in the refrigerator and up to 1 month in the freezer.

Baked: Apple Crisp-Stuffed Apples

Wednesday, November 12th, 2014

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I’m not a huge fan of cooked apples, which is why you don’t see many recipes using them on Baked. However, I can’t say the same for my better half, and since this fall fruit is in abundance right now, this apples-on-apples dessert seemed appropriate for a dinner party.

These were a huge hit. Scooping out the apple innards took a bit of work, but they definitely wowed our guests. Whatever you do, don’t skip the cinnamon ice cream, which really takes these beauties over the top. Enjoy and happy baking!

 

 
Apple Crisp-Stuffed Apples
Adapted from Creme de la Crumb
4 servings

4 large apples (I used Jonagolds.)
2 medium apples, peeled, cored and chopped (I used Jonathans.)
6 Tbsp. cold butter, cubed, divided
¼ cup maple syrup
¼ cup plus 2 Tbsp. brown sugar, divided
Pinch cloves
Pinch nutmeg
¼ tsp. plus a pinch cinnamon, divided
½ cup flour
¼ cup oats
¼ tsp. kosher salt
Cinnamon Ice Cream (recipe follows)

• Preheat the oven to 400 degrees.
• Use a sharp paring knife and a spoon to carefully core and scoop out the insides of the large apples, leaving the bottom of the apple intact. Set the hollowed out apples aside. Discard the core. Reserve the scooped-out fruit.
• In a large pan over medium-high heat, saute the reserved apple pieces, the chopped medium apples, 3 tablespoons butter, maple syrup, brown sugar, cloves, nutmeg and a pinch of cinnamon until the apples are warm and cooked, about 8 minutes.
• Meanwhile, in a mixing bowl, combine the remaining 3 tablespoons butter, flour, oats, the remaining ¼ teaspoon cinnamon and salt together until crumbly. Set aside.
• Divide the warm apple filling evenly between the 4 hollow apples, then cover each evenly with the oat crisp topping. Bake 25 minutes and serve warm with cinnamon ice cream.

Cinnamon Ice Cream
Adapted from Jeni’s Splendid Ice Creams at Home
Makes about 1 quart

1½ oz. cream cheese
Pinch kosher salt
1 Tbsp. plus 1 tsp. cornstarch
2 cups milk
1¼ cup heavy cream
⅔ cup sugar
2 Tbsp. corn syrup
1 heaping tsp. cinnamon

Special equipment: ice cream maker

• Place the cream cheese and the salt in a large bowl and set aside.
• Place 2 tablespoons milk in a small bowl and whisk in the cornstarch until dissolved to create a slurry. Set aside.
• In a large saucepan, whisk the cream, the remaining milk, corn syrup, sugar and cinnamon over medium-low heat until the liquid is steaming and the sugar is dissolved, 3 to 5 minutes. When the mixture begins to bubble, reduce the heat to low and simmer 3 to 4 minutes.
• Whisk in the slurry, raise the heat to medium and continue to whisk. Bring to simmer and let thicken 2 to 4 minutes.
• Remove from the heat and pour over the cream cheese. Let sit 1 minute, then whisk until the cream cheese is melted. Let the mixture cool completely, then pour into an ice cream maker and churn according to manufacturer’s instructions.
• Scoop the ice cream into an airtight container and freeze at least 4 hours before serving.

 

 

Baked: Matcha-glazed Brownies

Wednesday, October 29th, 2014

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Moving uncovers all manner of hidden ingredients. While packing up my pantry recently, I found a bag of verdant green matcha, powdered green tea with plenty of health benefits. In small doses, it adds a lovely bitter note to sweet treats. I’ve added matcha to many desserts, often pairing it with white chocolate or fruit, and I decided to give it a go in a brownie.

I topped these sweet, fudgy squares with a barely bitter matcha glaze. A little goes a long way here; just one tablespoon of matcha powder was enough for the entire batch. A small bag (available at most international grocery stores) will last year. Balance that strong bitter taste with honey and powdered sugar to create a luscious green glaze and sprinkle the top with black and white sesame seeds.

These could be great, easy Halloween treat – the color reminded me of Frankenstein’s monster! Enjoy and happy baking!

Matcha-glazed Brownies
Adapted from a recipe on My Name is Yeh
12 servings

11 Tbsp. butter, melted, divided
¾ cup granulated sugar
2 eggs
1 tsp. vanilla
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. honey
1 Tbsp. matcha powder
1 cup powdered sugar
Black sesame seeds for garnish
White sesame seeds for garnish

• Preheat the oven to 350 degrees and line an 8-by-8-inch baking pan with parchment paper.
• Add 8 tablespoons butter to a large mixing bowl. Using a hand mixer, beat in the granulated sugar, vanilla and the eggs until it turns pale, 2 to 3 minutes. Sift the flour, cocoa powder, salt and baking powder into the wet ingredients and stir together with a rubber spatula until combined.
• Pour the batter into the pan and bake 25 minutes, until a toothpick inserted in the center comes with a few crumbs clinging to it.
• To make the matcha glaze, melt the remaining 3 tablespoons butter, honey, matcha powder and powdered sugar in a saucepan over medium heat, stirring until combined. Pour the glaze over the warm brownies and spread it with a spatula. Sprinkle the top with black and white sesame seeds. Let cool completely before slicing.

Baked: Macaron Cake

Wednesday, October 15th, 2014

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A macaron cake can be many things. It could be a cake decorated with macarons. It could be a layer of macarons inside a cake (note to self: try this). But today, a macaron cake means a giant, delicious, cake-sized macaron. When my friend requested this for his birthday, I was excited for the challenge, but I never expected it to be so tasty. I ended up making it twice in two days because we couldn’t get enough!

Even if you’re new to making macarons, this recipe is slightly less stressful since the focus won’t be on those pesky “feet”. If your macaron cracks or looks ugly, it can easily be masked with a pile of fresh fruit and a gentle sift of powdered sugar. It’s far less fussy than making traditional French macarons, but it’s still a show-stopping stunning dessert. (A quick note: You must weigh the ingredients for the macarons; the measurements are that exact.)

The Earl Grey cream filling pairs perfectly with a pistachio macaron base. If you don’t want to indulge in bergamot extract, you can easily substitute vanilla or experiment with any flavor. I imagine this would be delicious with some zesty citrus extracts or even rose or lavender. Enjoy and happy baking!
Macaron Cake
8 servings

For the macarons:
100 g. egg whites (about 3 eggs)
35 g. granulated sugar
200 g. powdered sugar, plus more for dusting
80 g. almond flour
40 g. pistachio flour (available here)

For the filling:
3 egg yolks
½ cup sugar
¼ cup water
1½ sticks unsalted butter, room temperature, cubed
1½ tsp. bergamot extract (available here)
1 tsp. ground Earl Grey tea leaves
Fresh berries for garnish

Special equipment: a candy or deep fry thermometer

• Use an 8-inch plate to trace 2 circles on pieces of parchment paper with a dark marker. Flip them over and place on two baking sheets. Set aside.
• To make the macarons, whip the egg whites and sugar on high using a stand mixer or hand mixer until stiff. The egg whites should not move when the bowl is turned upside-down.
• Sift the powdered sugar, almond flour and pistachio flour into the bowl and fold in the ingredients, gently removing air from the batter so it flattens and slowly spreads after mixing. Pour the batter into a pastry bag fitted with a round tip.
• Hold the bag perpendicularly a few inches above the circle on the baking sheet. Staring at the center of the circle, slowly pipe the batter in a spiral, leaving a tiny amount of space for the batter to spread and combine to create a disc.
• Hold the bag in the same manner over the second baking sheet, but this time, outline the circle. Pipe another circle just inside the first to create a ring, leaving the center empty.
• Firmly tap each baking sheet on the counter to release any air bubbles. Let the batter rest 20 to 30 minutes, until the tops are dry to the touch.
• Move the oven rack to the center and preheat the oven to 325 degrees. Place the baking sheets in the center of the oven and prop the oven door open with a wooden spoon to let some air escape. Bake the ring 16 minutes, rotating the pan halfway through so it bakes evenly. Bake the circle 24 minutes, rotating the pan halfway through so it bakes evenly.
• Carefully slide the parchment paper off the baking sheets and onto the counter to let the macarons cool completely before touching.
• Meanwhile, make the filling by placing the yolks in the bowl of a stand mixer.
• Place the sugar and water in a saucepan over medium-high heat and do not stir. When the mixture reaches exactly 232 degrees, turn the stand mixer on high and drizzle the syrup into the bowl. Beat 1 or 2 minutes until combined, then let rest until it reaches room temperature.
• Beat in the butter, bergamot extract and tea leaves on high until the mixture comes together in smooth, frosting-like consistency, about 2 to 3 minutes. Scrape the cream into the pastry bag and set aside.
• Once the maracons have cooled, gently place the serving plate on top of the disc-shaped macaron and invert it onto the plate. Peel off the parchment paper and pipe the pastry cream in a circle to cover the entire base. Gently lift the ring-shaped macaron off the parchment paper, peeling it as you go and supporting the bottom with your hands. Carefully place the ring atop the pastry cream.
• Fill the hole in the center with fresh berries and sift powdered sugar over the top. The macaron cake will keep, covered, 1 to 2 days.

Baked: Pumpkin Spice Sandwich Cookies

Wednesday, October 1st, 2014

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As a child, I loved those Pepperidge Farm Milano cookies, and I have always wondered what it would be like to make them from scratch. This recipe offers the same smooth, buttery crunch, but instead of a classic chocolate filling, I paired them with a pumpkin spice ganache in honor of the upcoming fall. After all, it’s October, which means we’re about to be inundated with pumpkin-flavored everything. This rich pumpkin white chocolate cream makes for a perfect fall dessert, and should you have some leftover, it’s sinfully delicious as a spread or straight off a spoon when no one is looking.

Be careful not to over-bake these delicate cookies; mine turned out browner than I expected. As soon as the edges start to brown, they’re done. You want these to be pale white, not quite as dark as the photo above. Enjoy and happy baking!

Pumpkin Spice Sandwich Cookies
Adapted from a Bravetart recipe
Makes about 15 cookies

¾ oz. cornstarch
8 oz. flour
4 oz. butter, room temperature
3½ oz. sugar
2 oz. corn syrup
¼ tsp. baking soda
¼. tsp. kosher salt
2 tsp. pumpkin pie spice, divided
¼ oz. powdered milk
1 egg
2 egg whites
3 Tbsp. heavy cream
2 Tbsp. brown sugar
½ cup canned pumpkin puree
8 oz. white chocolate, chopped

• Preheat the oven 300 degrees. Line 2 baking sheets with parchment paper.
• In a mixing bowl, whisk together the cornstarch and flour together. Set aside.
• In another large mixing bowl, beat the butter, sugar, corn syrup, baking soda, salt, ½ teaspoon pumpkin pie spice together with an electric mixer on medium-high speed until creamed, about 5 minutes. Add the egg and beat well.
• Add 1 egg white and half the flour-cornstarch mixture, beating on low until combined. Add the remaining egg white and the rest of the flour-cornstarch mixture until combined. Pour the batter into a pastry bag with a round tip attached.
• Pipe the batter onto the lined baking sheets, creating strips about 2 inches long and ½- inch wide, gently pressing the batter down a bit with the tip while piping so the cookies do not become too thick.
• Bake 20 minutes, rotating the baking sheets halfway through, until the edges of the cookies are just slightly brown. Let cool completely on the baking sheets.
• Meanwhile, heat the heavy cream, brown sugar and pumpkin puree in a medium saucepan over low heat for a few minutes, stirring, until the mixture combines and just comes to a simmer. Add the white chocolate and let sit for 1 minute, then whisk to combine until smooth. Transfer the melted ganache to a bowl and let cool at room temperature 30 minutes, then cover in plastic wrap and refrigerate until completely chilled.
• To assemble the cookies, whip the ganache with an electric mixer on medium until light and fluffy, 1 to 2 minutes. Smear a dollop of ganache on the bottom of a cookie, then press the bottom of another cookie on the ganache to sandwich them together. Repeat until all the cookies are used. The sandwich cookies will keep, refrigerated, for several days.

Baked: Fudgy Peanut Butter-Pretzel Brownies

Wednesday, September 17th, 2014

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I love a good brownie, and I love trying new recipes for them. They’re simple to whip up and satisfy a chocolate craving in less than an hour. I was initially drawn a David Lebovitz recipe because it doesn’t call for flour. That’s great news for the gluten-averse crowd, but for me, it meant a fudgier, more chocolaty crumb. I was not disappointed.

But I couldn’t let it rest there. One of my favorite cookies at Whisk, where I help out from time to time, is a peanut butter-pretzel cookie. The salty, sweet, crunchy combination is perfect, so I took played with those same ingredients, except now the pretzels and peanut butter snuggle together in a fudgy chocolate bed. You’ll definitely need a glass of milk for this one.

A few tips: Be sure to beat the batter at least 2 minutes, until it is glossy and pulls away from the bowl for a cracking top and the perfect brownie texture. A hand mixer on medium speed is ideal.

Also, for the fudgiest brownies, under-bake them. No more than 25 minutes in an 8-by-8-inch pan is best. Remember, they are still cooking when you take them out of the oven, so let them rest for 45 minutes to finish. Enjoy and happy baking!

 

Fudgy Peanut Butter-Pretzel Brownies
Adapted from a David Lebovitz recipe
Makes 1 8-by-8-inch pan

6 Tbsp. unsalted butter
¾ cup sugar
8 oz. bittersweet chocolate, chopped or in chips
2 room-temperature eggs
1 tsp. vanilla extract
1 Tbsp. cocoa powder
3 Tbsp. cornstarch
1 cup peanut butter chips
1 cup coarsely crushed pretzels*
¼ tsp. flaky sea salt

• Preheat the oven to 350 degrees and line an 8-by-8-inch cake pan with parchment paper (Do not skip the parchment paper; these brownies will stick to the pan without it.).
• In a large saucepan, melt the butter over low heat. Remove from heat and add the sugar and chocolate, stirring to coat the chocolate in butter. Let sit 1 minute, then stir until chocolate is completely melted and the sugar is dissolved.
• Use a hand mixer on medium speed to beat in the eggs one at a time until incorporated. Beat in the vanilla, cocoa powder and cornstarch about 2 minutes, until the batter is smooth and shiny.
• Fold in the peanut butter chips and the crushed pretzels, then pour the batter into the prepared pan and sprinkle the top with the flaky sea salt.
• Bake 20 to 25 minutes. Remove from the oven and let cool 45 minutes before slicing and serving.

*Substitute gluten-free pretzels or omit them entirely to make this dessert gluten-free.

Baked: 8 boozy desserts to accompany your Guide to Drinking

Wednesday, September 3rd, 2014

Our annual Guide to Drinking graces the flip side of our September issue, and we’re talking about everything from old-school bourbon to the cider renaissance to St. Louis’ ambitious super sommeliers. But our favorite spirits and brews don’t always have to be sipped from a glass; they also make fantastic additions to our favorite desserts. Here, 8 great recipes for boozy baking with bourbon, tequila, rum and even beer.

 

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1. Niche chef-owner Gerard Craft put a Southern twist on a classic tiramisu for us a few years ago with a generous soak in bourbon.

2. Our first of two bread pudding recipes drizzles sweet, fruit-studded brioche with a sticky maple-whiskey sauce.

 

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3. Already pining for Harvest’s brioche bread pudding? Cheer up; we’ve got that sweet, boozy cake recipe right here.

4. Bourbon + bacon + brownies = brilliance

 

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5. Tart pomegranate notes mingle with lime, mint and rum in this happy mojito-inspired cupcake.

6. Fair warning: This marjolaine is not for the faint of heart. But the effort you put into this dessert – from the delicate sponge cake to the sweet rum syrup – is well worth the effort.

 

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7. Not much of a baker? Let your ice cream maker do the world with a creamy chocolate and maple-stout beer concoction.

8. Take advantage of the last few blackberries of the season (and that brand-new bottle of tequila) and make a deliciously drunk sorbet.

 

- tiramisu photo by Carmen Troesser; cupcake photo by Jonathan S. Pollack; ice cream photo by Laura Miller

Baked: Rustic Tomato Pie

Wednesday, August 20th, 2014

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There are tons of sweet pie fillings out there, but what about savory? That flaky buttery crust goes perfectly with your entree, too, especially using seasonal tomatoes. I used fresh mini heirloom tomatoes for this rustic pie (or galette if you want to make rustic sound fancy), and the result is a savory delight. There’s corn for crunch, softened onions for another flavor dimension, and two kinds of cheese. It was messy, delicious and quickly gobbled up. I already know I’m making at least once more before tomato season is over. Enjoy and happy baking!
Rustic Tomato Pie
Adapted from a recipe from Smitten Kitchen
2 to 4 servings

1 small onion, thinly sliced
2 Tbsp. olive oil, divided
3 cups small fresh tomatoes
¼ tsp. kosher salt
½ tsp. freshly ground black pepper or red pepper flakes
1 Tbsp. dried thyme
¾ cup corn
1 small onion, thinly sliced
1 Pie Crust (recipe follows)
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
¼ cup shredded cheddar cheese, plus more for sprinkling
¼ cup shredded Parmesan cheese, plus more for sprinkling
Handful fresh basil, chopped
1 egg, beaten

• In a large pan over medium heat, cook the onions with 1 tablespoon olive oil, stirring every so often until soft and translucent, about 10 minutes. Pour into a bowl and set aside.
• Add the remaining 1 tablespoon olive oil, tomatoes, salt, pepper and thyme to the same pan over high heat. Cover and let cook, shaking the pan occasionally to roll the tomatoes around so they cook evenly. They will burst and pop in 5 to 7 minutes. Remove the lid, reduce the heat to medium, and add the corn and softened onions. Season to taste with salt and pepper and let cool to room temperature.
• Preheat the oven to 400 degrees.
• Roll 1 pie crust out on a lightly floured surface to a rough 12-inch round. Transfer to a parchment-lined baking sheet. Brush the crust with the Dijon mustard and mayonnaise. Sprinkle the cheddar cheese onto the crust.
• Sprinkle the tomato mixture with Parmesan cheese, then spoon the tomato mixture on top of the cheddar in the center of the circle, leaving a 2-inch border all the way around. Fold the edges up around the filling, pleating as needed. The center of the pie should remain open.
• Brush the crust with the egg and sprinkle with the remaining cheese. Bake 30 to 40 minutes, or until puffed and golden-brown. Remove and sprinkled with the basil. Let stand 5 minutes, then transfer onto a serving plate. Serve hot, warm or at room temperature.

Pie Crust
Adapted from a recipe from SmittenKitchen.com
Makes 1 double- or 2 single-crust pies

2½ cups flour
1 Tbsp. sugar
½ tsp. salt
2 sticks (8 oz.) butter, cubed and chilled
¾ cup ice cold water

• In a large bowl, whisk together the flour, sugar and salt.
• Sprinkle the butter over the flour mixture. Use a pastry blender or your hands to mix together until the pieces of butter are the size of small peas.
• Drizzle half of the ice water over the mixture, and use a rubber spatula to gather the dough together. Add more ice water 1 tablespoon at a time until the dough comes together in a ball.
• Divide the dough in half and flatten into a thick disc. Wrap each disc in plastic wrap, and let chill for at least 1 hour. Dough will keep refrigerated up to 3 days; freeze to use later.

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