Ham, Egg & Tomato Pie
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Ham, Egg, & Tomato Pie


Argentina   -   Tarta de Jamón, Huevo y Tomate
Makes:
Effort:
Sched:
DoAhead:  		 3 #
***
3-1/3 hrs
Yes		 A spectacular breakfast, brunch or lunch dish! It takes time, but see Comments,

1
ar
8
8
-------
2-1/4
1
1
2
-------
7
1/3
1/4
1
1
#

oz
oz
---
c
t
c
T
---
lrg
t
t
lrg
T
Tomatoes (1)
Salt
Cheese, Jack (2)  
Ham, Deli
-- Crust
Semolina, fine
Salt
Water, Warm
Olive Oil ExtV
-----------------
Eggs (3)
Salt
Pepper
Egg (more)
Cream, Heavy
Prep   -   (55 min)
  1. Slice TOMATOES about 1/4 inch thick. Salt both sides lightly and set out on a double paper towel to drain for about an hour. Pat dry with paper towels.
  2. Shred CHEESE fine.
  3. Slice HAM thin.
  4. Whisk SEMOLINA with Salt. Make a well in the center and stir in Water and Oil. Work until a dough is formed.
  5. On a lightly floured surface, knead the dough until it is smooth and not sticky.
  6. Divide the Dough in half. Roll out both haves into round disks about 8 inches diameter. Set on a baking sheet, interleave and cover with plastic wrap. Refrigerate for about 30 minutes.
Run   -   (2 hrs + 25 min if you want the browning step)
  1. Preheat Oven to 400°F/200°C.
  2. Select a 9 inch pie pan, preferably non-stick.
  3. On a lightly floured surface, roll out one disk of Dough to about 12 inches round and 1/8 inch thick. Place in Pie Pan and trim so dough exceeds the rim by about 1/2 inch. Turn it up a bit to control the eggs.
  4. Place 1/2 the Ham evenly over the dough. Evenly top with 1/2 the Cheese. Place the other 1/2 of Ham over the Cheese, then the other 1/2 the Cheese evenly on top.
  5. Layer Tomatoes in the pan, overlapping slightly.
  6. Lightly beat the 7 EGGS and pour over the pie. Sprinkle Salt and Pepper over them.
  7. Roll out the other disk of Dough to the same size as the first. place it over the pan and trim edges to match the first disk. Crimp the edges together and tuck them down around the edge of the pan.
  8. Crack remaining Egg into a small bowl and whip together with Cream. Brush this mix on top of the Pie.
  9. Cut several 1 inch long slits in the top surface of the pie and slip it into the preheated Oven. Bake until crust is golden and inside is bubbling - Then remove from the oven.
  10. Optional:   Turn the Oven up to Broil. When about 500°F/260°C slide pie back in and leave until crust is browned, 2 or 3 minutes.
  11. Let rest a few minutes, then slide it out on your cutting board. serve warm. If you cut it into fairly narrow wedges, it's easy to eat by hand. Cutting it into wedges can be a bitch because the bottom will be rather hard. As for all problems of this sort, my instant solution is a Chinese Cleaver Knife & Mallet. If made ahead, see Reheating.
NOTES:

  1. Tomatoes:

      Preferred are Beefsteak Tomatoes, as they are large and without much liquid inside. Others can be used if well drained.

  2. Monterey Jack Cheese:

      This cheese is favored because it grates well (if cold), has good flavor, and melts smoothly. Another Cheese with similar properties can be used.

  3. Eggs:

      The pattern recipe calls for breaking the eggs over the pie without breaking the yolks. I find the eggs slide around uncontrollably, and the yolks get broken anyway. I lightly beat the eggs so they will drain into the pie with less problem.

  4. Comments:

      This is a restaurant dish, so a bit inconvenient if you don't have a crew of highly trained peasants in the kitchen. Fortunately, it can be made a day or three ahead and refrigerated wrapped in plastic. I have made a couple of very minor changes to make things easier.

  5. Reheating:

      If made ahead, place it back into it's pie pan. Cover with aluminum foil and slide in a cold oven. Turn the oven to 350°F/175°C. When the oven reaches 350°, start monitoring it - hopefully you have a good probe thermometer. Probably at about 45 to 50 minutes, the internal temperature will rise rather suddenly. You want to get this thing out of the oven at about 150°F/65°C. Hotter will stiffen it. Slide it out on the cutting board. The bottom won't be as hard as if freshly baked, but the Chinese Cleaver Knife & Mallet will still make life easier.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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