Summer Lovin Some Tomato Pie - pastry

Method

• I used a mixture of color and sizes of tomatoes for complexity of flavor and texture.
• Good tomatoes are a must.
• Slice tomatoes about a quarter inch thick and very lightly salt both sides.
• Mix herbs into tomatoes and let sit for 10+ minutes while oven is preheating at 350F.
• Lightly roll out puff pastry to fit your preferably deep dish pie pan.
• Place pastry in pan and cut excess off with a knife around edge of pan.
• Prick holes in bottom crust and bake for 5 minutes at 350 or until slightly cooked.
• This can be done while preheating, but will take longer.
• Drain tomatoes and if they are mostly sweet add lemon juice to balance.
• If you have some green or tart tomatoes, omit lemon.
• Save reserved liquid for a soup or chugging later.
• Add crushed croutons and dill paste if desired.
• Mix everything together.
• Layer tomatoes neatly into par baked crust and fill gaps with mositened crouton crumbs.
• Use puff pastry scraps to make a broken top crust by stretching pieces over top of pie.
• Beat the 6 eggs (or less) in a bowl and slowly pour into crevices of pie.
• Lightly brush top crust with some egg.
• Bake for 30 minutes or until top crust is lightly browned and eggs are fully set.
• Let cool 10 minutes before serving with mixed baby greens.
• Await praise from family and friends.