Roasted tomato and basil custard pie
Roast
Roasting
This is the current version of the classic tomato pie my family makes (Lila's Tomato Pie, also on this site). The fresh tomato pie, although delicious, can have an element of wateriness despite draining and I wanted to concentrate the tomato flavor so I started roasting the tomatoes before they go into the pie shell. The result was a sweeter, stronger and more chewy filling. I also decided just to roast the garlic along with the tomatoes so the garlic flavor is rounder and sweeter, too. The topping has always been a bone of contention in the family and I've done lots of variations on the original cheddar/mayo combination like sour cream and goat cheese, or shaved Parmesan and mayo or sour cream. But then I recently remembered a truly toothsome gratin from Deborah Madison's Vegetarian Suppers that is topped with a saffron custard. I've pretty much stuck to her custard recipe except that I've exchanged the saffron for fresh basil so that you bite through a pillowy layer of basil and cheese soufflé to get to the sweet, tart tomatoes. Great is the family's delight when this is in the oven! If any is left, it is delicious the next day, but rather homely looking.
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