Urban dictionary says that this is a phrase used to politely decline to engage in discussion, with the implication that the original speaker is deliberately trying to upset or post flamebait. Perhaps I will have to do a future post on flamebait but as this political season heats up with all of its rhetoric and smear ads, I prefer the idea of eating more pie.
I don’t mind the statement if it is truly used to ricochet the flamers. But the truth is that in our home, “I like pie” is an overused comment from the mouth of my 9 year old. It’s annoying and a method not to divert a flame but to divert a discussion. It causes me to wonder if there isn’t a bit too much discussion diversion going on right now. Hmmm, didn’t much like Bill McKibben’s political article in Rolling Stone? Think I’ll go eat pie or look up another pie recipe on internet. Illegal immigration? Pie. Health care benefits for the mentally ill? Pie.
Let’s flip this notion. What if we start from pie? That common grounding around a table, sweet or savory, face to face. What if we use pie as the reason to bring differing opinions together and all begin a discussion with the agreement that we like pie? I see a whole new brand of civil discourse erupting, “the pie talks”.
Tomato season continues and the fat, juicy heirlooms are rolling from the vines. Coworkers drop by with bulging bags of homegrown and my CSA is also sporting a good variety. I don’t think there is a way that I don’t like to eat them; raw, in salsa, roasted with garlic, stuffed and baked, blended with cashews into soup, made into sauce, ahhhh.
I love this dish because it can be served directly from the oven or after it’s cooled for an outdoor al fresco lunch or dinner. Because it is so simple to assemble, the variations and experimentations are endless.
Yields: One 9 or 10 inch pie
Adapted from David Lebovitz
For those of you like me who might have dough “issues”, you can use a ready made crust and then decide to either put it into a tart ring or mold it free-style. As you will see, I threw it into a regular pie plate.
- One unbaked pie dough
- Dijon or whole-grain mustard
- 2-3 large ripe tomatoes
- 2 Tbs olive oil
- salt and freshly ground pepper
- 2 Tbs chopped fresh herbs, such as thyme, chives, chervil, or parsley
- 8 oz goat cheese, sliced into rounds (optional)
Roll your dough out large enough so that it will cover the bottom of the pan and go up the sides. If making a freestyle variety, simply transfer the dough to a prepared baking sheet. Preheat the oven to 425ºF. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.
Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs. (David suggests drizzling with honey here which I have omitted).
Bake the pie for 30 minutes or until the dough is cooked, the tomatoes are tender, and the cheese is slightly browned. Depending on your oven, if the cheese doesn’t brown as much as you’d like, pass it under the broiler until it’s just right. This recipe would also make fantastic appetizers if you made tiny individual pies.
Now invite some friends and some others that you don’t know as well and have an agenda to discuss an important topic. List the ground rules: No flamebait. And finish with a list of the common ground and an better empathetic understanding of where it is uncommon. I like pie.