Hey, guys! So, we’ve arrived in the dog days of summer and I’m wondering, are you having serious FOMO right now? Maybe it’s because I call Canada (Land-O-Painful-Winters) home, but I feel like I haven’t lived. I haven’t gone for enough swims or taken enough sunshiny strolls. There are patios I haven’t sufficiently enjoyed and there are saisons, pilsners, and hefeweizens I have yet to drink. It’s all gone too fast. So, like any reasonable adult, I’ve decided to live in complete and utter denial about summer’s imminent end. And I’m kicking things off with today’s Heirloom Tomato Bocconcini Pie.
So, if you tend to bounce around the food blog world, you may have noticed your fav bloggers posting about “Christmas in July” or whatnot. Organized people – a.k.a. people who are not me – are hard a work creating content for the fall and beyond. If I were a prepared, sensible human, I would be doing the same. But, you see, this whole plan ahead, winter is coming mentality doesn’t mesh with my denial policy. Hence posting an Heirloom Tomato Bocconcini Pie I made, like, 5 minutes ago. But this fast and loose lifestyle is affecting me in strange ways.
Ever feel anxious in a grocery store? Okay, stupid question. Anyone who’s made the mistake of visiting a grocery store on a Saturday afternoon has felt anxious in a grocery store, so allow me to be more specific. Have you ever felt anxious because there’s too much local produce in a grocery store?
Here in Canada, we spend a lot of time under Jack Frost’s thumb, so when we can get produce grown in our own country, it’s pretty f*cking magical. If you bought mealie hot house tomatoes all year long, you’d lose your sh*t over heirloom tomatoes too. But this time of year is also a great time for peaches, and corn, and blackberries, and blueberries – it’s all too much! Too many possibilities. Too many potential blog recipes and photography subjects. I can’t.
I spent a full 15 minutes hovering between a pint of blueberries and a watermelon before selecting the fruit that adorns this Heirloom Tomato Bocconcini Pie. It was a real Sophie’s choice…if Sophie had, like, 8 children. But choosing these tomatoes was a small victory in a bigger war. I have plenty more summer recipes ideas for this blog and so little summer left – it really bites the big one.
This is why I’ve decided to call bullsh*t on this whole winter thing. I know it will do nothing to stave off the bluster of fall and the cold of winter but, for the moment, the lie is really taking the pressure off. And without it, I don’t think I could’ve focused long enough to make this gooey, bubbly tomato-covered cheese pie. I probably would’ve run off to make daisy chains and eat my weight in peaches because FOMO is real and it’s terrifying The last thing you want to think when it’s February and you’re literally quaking in your boots is: I wish I had summered harder.
So, in the end, you have my questionable means of coping to thank for today’s Heirloom Tomato Bocconcini Pie. Be sure to stay tuned to this blog as I attempt to squeeze every last summer recipe idea I have into a month’s worth of content. I’m doomed to fail but it should be exciting for people who aren’t me.
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled & cut into chunks
- 1/4 cup cold water
- 1 (475g / 16 oz.) tub of mascarpone
- 1 whole egg
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 egg
- 1 (200g / 7 oz.) tub of bocconcini pearls, drained
- 1/4 cup garlic chives, roughly chopped
- 1/4 cup basil, chiffonade
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup Parmesan, grated
- 1/4 cup honey
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame seeds
- 4 medium heirloom tomatoes, cut into thick slices
- Handful fresh basil leaves
- Parmesan for sprinkling
- Place flour and salt in a large food processor fitted with a dough blade. Pulse to combine.
- Set the processor to it's lowest setting and gradually add the butter chunks to the flour mixture. Process until it resembles a coarse meal.
- With the food processor running, stream in the water. Blitz until the dough comes together.
- Transfer the dough to a well-floured surface and form into a disc. Using a floured rolling pin, roll the dough out until it is 1/8 of an inch thick.
- Transfer dough to a 9 inch pie plate. Trim the excess pastry and crimp the edges.
- Place the dough in the refrigerator and chill for 30 minutes.
- While the dough is chilling, preheat the oven to 400F.
- Pierce the chilled dough all over with a fork. Place a piece of parchment paper in the center of the pie shell and cover with dried beans or pie weights.
- Blind bake the shell for 12 minutes, then remove from the oven. Remove the beans and set the shell aside.
- In a large mixing bowl, whisk the mascarpone, egg, lemon juice, and garlic together until smooth.
- Stir in the bocconcini, garlic chives, basil, salt and red pepper flakes.
- Transfer the filling to the pie shell and even the out the surface using an offset spatula.
- Cover the filling with Parmesan cheese and bake the pie for 30 minutes or until golden and bubbly.
- After removing the pie from the oven, immediately brush the hot crust with honey and cover with sesame seeds and red pepper flakes. Return the pie to the oven and bake for 5 minutes more.
- Let the pie cool slightly before topping with tomato slices, basil leaves and parmesan cheese.
- Slice and serve immediately.