I have a confession to make.
The kids barely had anything to do with the making of this pie.
There, I said it….I’m such a bad, wicked, naughty boy…..will you ever forgive me?
We had every intention of conforming to the rules of our “Oui, Chef” work, and have Grid help me make the pie, but a cross-country track meet (his team won, YEAH) got in the way. This happens to us occasionally, and when it does, we generally pass over the dish for inclusion in the blog so that we stay true to the spirit of our work here. Not that you’d ever really know, but we feel a responsibility to post only dishes that we actually made together, as we stand on our soap box and encourage you all to do the same. But as Tom Cruise said in Risky Business, “sometimes you just gotta say, what the #@*?”, and break the rules a little bit, or as is the case here, bend them a whole lot. I say bend them because Boris did help me to make the pie dough for this recipe, but beyond that, I was flying solo.
We decided to run with this post anyway, not just because it is a really fabulous recipe, which it is, but because tomato season is fast coming to a close here in the Northeast, and we want our local readers to have a chance to make this dish with perfectly ripe local tomatoes while they still can.