Who said tomatoes can only be eaten in savory dishes?
A couple of years ago, I had candied tomatoes for dessert at a small restaurant in my hometown. It was the first time I had ever had or seen this kind of tomato dish, and it sure made an everlasting impression on me. I picked up some cherry tomatoes at the grocery store the other day, and thought, why not make them into a sweet cherry tomato pie?
I was running a couple of errands yesterday afternoon and was lured into Williams-Sonoma by a big “SALE” sign on the window. I found this star pocket pie mold on sale for $4.99, and of course grabbed it for my sweet cherry tomato pie recipe.
Just make sure you have a couple of hours to spare before starting this recipe. It is simple, yet time consuming.
Sweet Cherry Tomato Pocket Pies
Makes about 8 pocket pies
Follow this traditional pie crust recipe or use store-bought pie crust dough if desired.
Sweet Cherry Tomato Filling
1 pint cherry tomatoes
1 cup of sugar
3 cups of water
2 cinnamon sticks
1 tbsp lemon zest
¼ tsp vanilla extract
1 pinch of Kosher salt
Add ingredients to a saucepan big enough to hold tomatoes in one layer. Bring to a boil on high heat. Reduce heat to medium-low and ladle about 1 ½ cups of liquid off the pan. Cover and cook for 45 minutes, stirring occasionally with a wooden spoon.
Once tomatoes are very tender, remove from pan without liquid. Discard cinnamon sticks. Reduce liquid over high heat to half its volume. Add tomatoes, stir and let stand for a couple of minutes until cool.
Sweet Ricotta Cream
½ cup ricotta cheese
Confectioner’s sugar (to taste)
¼ tsp vanilla extract
Whisk ingredients together until well blended. Start with 2 tablespoons of confectioner’s sugar and continue adding sugar until desired sweetness is reached.
To Assemble Pocket Pies
Roll out pie crust dough on a flat surface lightly dusted with flour and cut out star shapes using both sides of the Williams-Sonoma Pocket Pie Mold. The small star cutout on one side will serve as a vent when baking.
Place solid star-shaped dough on smooth side of the mold, gently press it down and fill with about 1-2 sweet cherry tomatoes. Brush the sides of the crust with egg wash, place a piece of dough with small star cutout on top and close mold to seal and crimp pie.
Place pies on a baking sheet lined with parchment paper. Freeze for 30 minutes. Preheat oven to 400°F. Brush pies with egg wash and sprinkle with sugar. Bake for 15-20 minutes.
Serve warm with sweet ricotta cream and enjoy!