Summer Tomato Pie

Makes 6 muffin tins

Hot Water Pastry Crust:

Ingredients:

195 grams (1 ½ cups) All-purpose flour

½ tsp kosher salt, divided

57 grams (4 Tbl) salted butter, cut into pieces

57 grams (¼ cup) vegetable shortening, cut into pieces

Directions:

Heat the oven to bake convection 375°F with a rack in the middle position. In a medium bowl, whisk together the flour and ¼ teaspoon of the salt. Make a well in the center; set aside.

In a small saucepan, combine the butter, shortening and ¼ cup water. Bring to a simmer over medium-high, stirring to melt the solids. As soon as they’re melted and the mixture is simmering, pour it into the well of the dry ingredients. Working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and without any dry patches; the dough will be very soft and resemble wet mashed potatoes. Turn it out onto a large sheet of plastic wrap and, using your hands, form it into a 6- to 8-inch disk.

Coat the muffin tin liberally with nonstick cooking spray. Pinch off about a 2” piece of dough and press into the mini muffin tin patting it into the cup and go up the sides of the walls of the muffin tin.

Cut out twelve 4-inch squares of parchment paper and press them into the pie crusts. Fill each muffin cup with dried beans or uncooked rice. Push the beans or rice right up against the parchment paper to prevent the sides from collapsing. Bake for 8-10 minutes. Remove the beans and parchment paper and lightly puncture the bottom of the crust with a fork to allow steam to escape. Bake for another 6 minutes.

For the filling:

Makes 10-12 muffin tins

1 cup mayonnaise

½ cup buttermilk

2 large eggs

¾ cup grated Parmigiano-Reggiano

1 cup low moisture mozzarella cheese

6 green onions, white and light green parts only, finely chopped freshly ground black pepper

2 medium tomatoes, cored and cut into ¼-inch wedges, plus ½ cup cherry tomatoes, halved

½ cup fresh basil leaves

 Directions for the filling:

Lower the oven to 350°F. In a large bowl, whisk together the mayonnaise, buttermilk, eggs, the grated Parmigiano, the green onions, and the black pepper. Pour 2 Tbl of the mixture into the par-baked crust, then arrange the 1 tomato wedge and half of a cherry tomatoes and topped off with more of the buttermilk mixture if needed to cover tomatoes. Finish off with pinch of mozzarella to the top.

Roughly tear the basil leaves with your fingers and distribute the basil evenly over the top of each muffin container. Bake the tart until the crust is a deep golden brown and the filling is set and beginning to brown on top, about 10 minutes. Check to see of filling is set and if not cook another 2-3 minutes check again, (each oven is different and if the convection mode is on). Transfer to a cooling rack and let cool at least 20 minutes, then unmold the tarts. Serve warm or at room temperature.