Pommes d’Amour

Posted on

by Hannah (BitterSweet)
Jump to Recipe

Botanically incorrect but poetically true, the French demonstrated great wisdom when they named tomatoes “love apples.” What savory fruit is more beloved than the tomato, across all continents with favorable growing climates? Watching their vines twist upwards towards the sky, reaching out for the sun’s warmth, it’s only a matter of time before flowers come, begetting tiny green globes. Initially sour, unpromising at first glance, they slowly swell larger, growing juicier and sweeter with every blush. Even if you’re not a gardener and don’t watch your own tomato babies mature from seed, it’s impossible not to fall for them.

Now that real tomatoes have returned to markets, little by little, it’s about time I shared my recipe for tomato pie. Though initially created only for looks to fulfill a photography assignment, and inspired by a less than attractive recipe with highly processed ingredients, it didn’t take much work to create something worthy of the fresh tomatoes that fill it.

Brightened up with additional herbs and garlic, subtle seasonings make a world of difference in banishing blandness, all while still allowing the tomato to take center stage. It’s the kind of recipe that’s so simple that only the best ingredients will do, because you taste each and every one of them. Don’t even dream of whipping this one up in the middle of January- A winter tomato is nowhere near as lovable.

Yield: Makes 8 - 10 Servings

Tomato Pie

Tomato Pie

Brightened up with additional herbs and garlic, subtle seasonings make a world of difference in banishing blandness, all while still allowing the tomato to take center stage. It’s the kind of recipe that’s so simple that only the best ingredients will do, because you taste each and every one of them.

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 2 Unbaked Classic Crusts, 1 Lining an 9-Inch Pie Pan and 1 Unrolled
  • 1 8-Ounce Package Vegan Cream Cheese
  • 2 Cloves Garlic, Finely Minced
  • 1/2 Teaspoon Lemon Zest
  • 1/2 Teaspoon Dried Basil
  • 3/4 Teaspoon Dried Parsley, Divided
  • 1/4 Teaspoon Dried Oregano
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 3 Tablespoons Cornstarch, Divided
  • 3 – 4 Firm, Slicing Tomatoes
  • 3/4 – 1 Cup Vegan Mozzarella-Style Shreds

Instructions

  1. Preheat your oven to 425 degrees.
  2. Place the cream cheese in a large bowl and thoroughly mash in the garlic, zest, dried herbs, salt, and pepper. Stir until the cream cheese is smooth and all of the seasonings are well-distributed. Smear the mixture evenly across the bottom of your crust-lined pie pan, smoothing out the top as best you can. Sprinkle 2 tablespoons of the cornstarch over the exposed surface.
  3. Slice your tomatoes to about an 1/8th inch in thickness, and remove the watery seeds. Arrange the slices over the cream cheese layer in concentric circles, overlapping and fitted together as closely as possible. Continue stacking them until they reach the brim of the pie pan. The final amount will depend on the size of your tomatoes and how seedy they are. Sprinkle the final tablespoon of cornstarch over the tomatoes, and then top evenly with your cheesy shreds.
  4. Roll out the second piece of dough on a lightly floured surface to 1/8 inch thick. Use a sharp knife to cut a few vents in the center. Gently drape the dough over filling, and trim so that there’s still about 3/4-inch of dough overhanging the edge. Fold and roll the excess under the bottom crust, pressing the edge to seal it, and crimp decoratively as desired.
  5. Tent with aluminum foil and bake for 25 minutes. Reduce the temperature to 350 degrees, uncover the pie so that it can brown, and bake for a final 25–35 minutes. Let cool for at least 20 minutes before digging in. The pie can be served at any temperature, but best when warm.

Recommended Products

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 204mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 4g

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

© Hannah Kaminsky
Category: Pies and Tarts

22 thoughts on “Pommes d’Amour”

  2. I will marry this pie. Do you approve of these nuptials?

    I hadn’t bought a single tomato since returning to Canada from Italy in December until… maybe three weeks ago? I knew that I would only be disappointed. With this recipe in my arsenal, though, thanks to you, along with perfect summer timing, I may try to make up for lost tomatoes…

    You rock. :)

  4. You know, I don’t think I’ve ever eaten tomatoes in pie form like this! I’m definitely putting this on the list of things to make when my backyard tomatoes ripen. :)

  5. Unless, of course, you’re talking to your readers in the southern hemisphere, for whom January is the perfect season for ripe warm summer tomatoes. ;)

  7. Even though I’m from the south, I don’t think I’ve ever had tomato pie. For shame! Your version looks great, I bet it’d be good with summer squash or zucchini too.

  9. in France, Pommes d’Amour are Candy Apples…nothing to do with tomatoes. but your recipe looks amazing!

  12. Hannah, your tomato pie looks awesome. This is a recipe I will try (i am learning how to make pie crust) when I am ready. I didn’t know they are called love apples in french. Do you think I can grow it here? An all year round temperature of 34 degrees Celsius and 95% humidity. Lots of sun………danny

  13. I have never even heard of a Tomato Pie and I am already d’amour with it!! It’s winter here in Australia so my love will have to wait….absence makes the heart grow fonder and all that!! Great job!

  15. Thats a lovely pie Hannah :). I am living on hot soups fortified with lots of black beans and red lentils to ward away the cold but a nice slice of that gorgeous looking pie would go down quite nicely :)

  17. I’ve always been so intrigued by the concept of tomato pie, it just sounds like it would be the perfect balance of sweet and acidic. Your version looks soooo good!

Leave a Reply