Gourmet Live Blog

Once again, thank our Facebook friends for requesting this recipe from Gourmet, December 1986. Tomato Pie Le Fish Trap For the shell

• 1 3/4 cups all-purpose flour
• 1 teaspoon powdered milk
• 1/4 teaspoon salt
• 13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, cut into bits
• 1 large egg, beaten lightly

For the filling

• 1/4 cup Dijon-style mustard
• 1/4 pound Gruyere, grated coarse
• 3 large (about 1 1/2 pounds) firm, ripe tomatoes, peeled and sliced crosswise 1/3 inch thick
• 2 tablespoons minced fresh parsley leaves, or to taste
• 1 tablespoon minced fresh oregano or thyme leaves, or to taste
• 1 teaspoon minced garlic, or to taste
• 1/4 cup extra-virgin olive oil

Make the shell: In a large bowl stir together the flour, the powdered milk and the salt, add the butter, and blend the mixture until it resembles meal. Add the egg and stir the mixture until it forms a dough. Press the dough evenly into an 11-inch tart pan with a removable rim and chill it for 30 minutes. Make the filling: Spread the mustard in the bottom of the shell and sprinkle the Gruyere evenly over it. Arrange the tomato slices in one layer, overlapping them slightly, over the cheese. Bake the pie in a preheated 400F oven for 40 minutes. In a small bowl stir together the parsley, the oregano, and the garlic and sprinkle the pie with the herb mixture and the oil. Serves 8. Follow Gourmet Live on Twitter: http://twitter.com/GourmetLive

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We’ve heard from you that summer weekends are about: Barbeques, picnics, garden parties, summer squash, chilled soups and (a standout) “bikinis and Panini.” As many of us pack up to enjoy a Holiday weekend, we wanted to share a cherry pie recipe from Gourmet.com. Hope it is a welcome addition to your summer and your weekend. Share your thoughts… Leave a comment… Stay connected to Gourmet Live

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