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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True story. In 1983 (or maybe 1984) my father found an article in Gourmet about a restaurant on an island — Le Fish Trap on Anguilla, BWI — complete with a recipe for a Tomato Pie, one of their signature dishes. He INSISTED my mother prepare the recipe and we booked our first of many family trips to Anguilla for that spring. I’ve dated myself, I know, but Anguilla is still my vacation destination almost 27 years later, and is where many of the most joyful memories of my youth, my life in fact, have been made. The same beaches I walked and swam with my dad are where my husband and I spent our honeymoon and where my children and I collected shells just last year…hopefully I will be back there before long. And whenever I need to get back there, even for just a moment, I crack open that Tomato Pie recipe and I have sand in my toes once again. I am deeply grateful that my parents made that discovery in Gourmet all those years ago for many reasons… And for all the discoveries by countless others from Gourmet magazines, cookbooks, websites, TV shows, starting in 1941 through to right now. More so, it is humbling (and exciting) to think perhaps there might be new kinds of discoveries to make, and we can make them together… And this adventure, we hope, will go both ways. You will notice we have added commenting to our blog and it’s for exactly this reason. Whether more anonymously via our email form, or openly on Facebook or here, we want to hear your thoughts, and know we understand there is meaning behind the sentiment shared. Interested in Anguilla…?

• Gourmet.com published a magazine article from 2002.
• Epicurious.com wrote about the amazing Cuisinart Resort.
• And Concierge.com has an Anguilla travel guide.

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