Tomato-Cheddar Cornmeal Crust Tart & Hurricane Pie

Aug 27, 2011

Q: What happens when you visit the in-laws for vacation but the East Coast shuts down because of Irene*?

A: You come home with four kids and a hairy beast and a soggy husband and scrounge.  The shelves look like Soviet markets circa 1982 or my older brother’s fridge that first year out of college (hint: mustard is not a food group).  We let the kids entertain themselves on the long car trip back by reading, taking turns kicking each other’s seat and/or annoying each other by chewing gum loudly or humming, and making up new lyrics for songs.  Now, you might be thinking, “Gee, I wish my kids were creative enough to a) know b-sides of Beatles’ songs well enough to change the words.”  If so, you were NOT in the car with us and thus didn’t get to hear the 9 year old and 12 year old compete for who could be grosser-slash-less appropriate (Dear Poo-dence was only the first step). But all four of them got along well and laughed and the rain was thick and my husband’s hand was on my arm.

I thought about posting the lyrics, but decided I’d post the recipe for Hurricane Pie.  I made two – one to cover tonight’s shitstorm and one for tomorrow’s.

*Yes, I am am aware that hurricanes Emily and Franklin both graced us this year.

Tomato-Cheddar Cornmeal Crust Tart (aka Hurricane Pie)

Our CSA gave (read: unloaded) about seventeen pounds of tomatoes in the past couple of weeks. I've canned sauce and frozen sauce. I've dried tiny tomatoes and soaked others in garlic and oil for the jar I keep in the fridge. I happened to have yellow tomatoes and red, but feel free to use whatever you like.

1-2 lbs tomatoes, cored and sliced


1 1/2 tsp salt

3/4 cup greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 cup grated cheddar (sharp is best)

3/4 cup other (try Gruyere or Pecorino)
for the crust:

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup cornmeal

1/2 tsp salt

2 tbsp coconut oil

6 tbsp butter, cut into small pieces

1/4 cup very cold water

Oven to 375. Salt the tomatoes and let drain while you make the crust. Mix flours and meal. Add salt. Cut the butter and coconut oil into the mixture. Add the water bit by bit until dough starts to form. Work into a ball and let rest in the fridge for about ten minutes. Roll onto floured surface (this yields two crust bottoms or one full pie - up to you) and fit into tart pan. Mix Greek yogurt, mustard, and lemon juice. Using kitchen towel, pat tomatoes as dry as you can. Fill the tart crust(s)with tomatoes and slather with yogurt mixture. Top with both cheeses. Bake for about 25-30 minutes until crust is browning and cheese is bubbling. Serve with garlic green beans or simple mache salad.


  1. Celia @ Fig Jam and Lime Cordial
    August 28, 2011

    I’ve never seen a tomato pie before, but this looks just the thing for the slightly hard but ripe box of toms we bought from the markets last week. I was already inspired to try a gazpacho soup from reading one of your posts (but ended up using a Jamie Oliver recipe which let me incorporate stale bread I had lying around).

    Hope everyone is ok and safe from Irene..

    • scrambledpreservedfriedcured
      August 28, 2011

      Irene managed to tackle some lesser tree limbs and force us to have a Sunday in pajamas so I can’t complain. The 4 kids and dog, however, are in need of an outing. Let me know how your pie turns out…make two and freeze one!

  2. Maureen
    August 16, 2013

    I have never left a comment anywhere before. But this pie is now on my favorite list. The taste is great! And I made two batches of dough which is sooo good with the cornmeal and coconut oil -yum- so i froze it (no problem) and had it for another pie another night.Thanks for sharing this great recipe i think i used gruyere and pecorino for pie # 1. Am making more now.

    • EmilyFranklin
      August 16, 2013

      Hi Maureen! Thanks so much for commenting…and for making the pie. Smart of you to make extra dough!

      • Maureen
        August 18, 2013

        can share this recipie of yours? the farmers markets folks drool when i tell them about it. tonight is gorgonzola with pecorino. any favorites you want to reccomend to a newbie to your site? 🙂 Maureen