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1
I used a mixture of color and sizes of tomatoes for complexity of flavor and texture.
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2
Good tomatoes are a must.
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3
Slice tomatoes about a quarter inch thick and very lightly salt both sides.
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4
Mix herbs into tomatoes and let sit for 10+ minutes while oven is preheating at 350F.
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5
Lightly roll out puff pastry to fit your preferably deep dish pie pan.
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6
Place pastry in pan and cut excess off with a knife around edge of pan.
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7
Prick holes in bottom crust and bake for 5 minutes at 350 or until slightly cooked.
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8
This can be done while preheating, but will take longer.
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9
Drain tomatoes and if they are mostly sweet add lemon juice to balance.
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10
If you have some green or tart tomatoes, omit lemon.
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11
Save reserved liquid for a soup or chugging later.
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12
Add crushed croutons and dill paste if desired.
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13
Mix everything together.
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14
Layer tomatoes neatly into par baked crust and fill gaps with mositened crouton crumbs.
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15
Use puff pastry scraps to make a broken top crust by stretching pieces over top of pie.
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16
Beat the 6 eggs (or less) in a bowl and slowly pour into crevices of pie.
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17
Lightly brush top crust with some egg.
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18
Bake for 30 minutes or until top crust is lightly browned and eggs are fully set.
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19
Let cool 10 minutes before serving with mixed baby greens.
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20
Await praise from family and friends.
