Food & Wine USA - (08)August 2019

100

TOMATOES & TURMERIC from p. 87

WINE PAIRING Ginger y, citrusy,

California Gewürztraminer: 2017

Gundlach Bundschu Estate

Roasted Curry Tomato Pie

PHOTO P. 76

ACTIVE 50 MIN; TOTAL 1 HR 55 MIN

SERVES 8

Turmeric gives the rustic crust of this

tomato pie a glorious golden glow, but

the real star (other than the ripe sum-

mer tomatoes) are the sweet and

tangy tamarind onions, which comple-

ment the spiced, cheesy filling

beautifully.

PASTRY CRUST

11 / 2 cups all-purpose flour (about 6

(^3) / 8 oz.), plus more for work
surface
1 tsp. kosher salt (^1 / 2 tsp. if using
Morton’s kosher salt)
(^1) / 2 tsp. ground turmeric
(^1) / 2 tsp. black pepper
(^1) / (^2) cup cold unsalted butter (4 oz.),
cubed
4 to 5 Tbsp. ice water
TAMARIND ONIONS
2 Tbsp. canola oil
(^1) / 2 large red onion, thinly sliced into
half-moons (about 1^3 /^4 cups)
(^1) / 2 tsp. kosher salt
(^1) / (^2) tsp. black pepper
(^1) / 2 tsp. crushed red pepper
1 Tbsp. tamarind concentrate
FILLING
2 lb. ripe red medium-size and
cherry tomatoes
(^1) / 2 Tbsp. Madras curry powder
1 tsp. kosher salt, divided
8 oz. low-moisture mozzarella
cheese, shredded (about 2 cups)
2 oz. sharp white cheddar cheese,
shredded (about^1 / 2 cup)
(^1) / 2 medium red onion, finely
chopped (about^2 / 3 cup)
(^1) / 2 cup mayonnaise (such as
Duke’s)
1 serrano chile, stemmed, seeded,
and finely chopped
(^1) / 2 tsp. crushed red pepper
1 Tbsp. olive oil
1 large egg, lightly beaten

1. Make the pastry crust: Pulse flour,
   salt, turmeric, and black pepper in a
   food processor until combined. Add
   butter, and pulse until mixture is

crumbly and butter is cut into small

bits, about 10 times. Slowly add 4

tablespoons ice water while pulsing,

adding up to 1 more tablespoon ice

water, 1 teaspoon at a time, until dough

comes together and forms a ball. Wrap

in plastic wrap, and refrigerate until

chilled, about 30 minutes.

2. Make the tamarind onions: Heat
   canola oil in a large skillet over
   medium-high until shimmering. Stir in
   onion, salt, black pepper, and red pep-
   per. Cook, stirring often, until onion is
   translucent, about 10 minutes. Stir in
   tamarind concentrate until combined.
   Remove from heat, and set aside.


3. Make the filling: Preheat oven to
   400°F. Line a large rimmed baking
   sheet with 2 layers of paper towels. Cut
   medium-size tomatoes into^1 / 2 -inch-
   thick slices; cut cherry tomatoes in
   half. Place tomatoes on paper towels;
   sprinkle one side with curry powder
   and ½ teaspoon salt; flip and sprinkle
   the other side with remaining ½ tea-
   spoon salt. Let stand 10 minutes.


4. Stir together cheeses, onion, may-
   onnaise, serrano, and red pepper in a
   large bowl. On a floured surface, roll
   pastry dough into a 12-inch circle or
   oval, trimming edges, if needed. Trans-
   fer dough to a parchment paper–lined
   baking sheet. Spread cheese mixture
   over dough, leaving a 2^1 / 2 -inch border
   around edge. (You may not need all of
   cheese mixture.) Layer sliced toma-
   toes, curry side down, on cheese mix-
   ture; fill in with cherry tomatoes. Top
   with tamarind onions. Fold exposed
   border of dough circle toward center,
   pleating as necessary. Drizzle toma-
   toes and onions with olive oil; brush
   exposed crust with egg.


5. Bake in preheated oven until filling is
   bubbling and crust is golden brown, 20
   to 25 minutes. Let cool 10 minutes.
   —SAMANTHA FORE, TUK TUK SRI LANKAN
   BITES, LEXINGTON, KENTUCKY
   WINE PAIRING Cassis-scented
   Provençal rosé: 2018 Commanderie de
   la Bargemone

Dal Makhani

PHOTO P. 85

TOTAL 8 HR 30 MIN, INCLUDING 8 HR

SOAKING; SERVES 6

To tenderize the collard greens in this

dish, cook them in a pot of boiling salted

water for 2 minutes. Drain; let cool. If

you can’t find black lentils, substitute

Sea Island red peas or green lentils.

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