Another Red Circle - The Tomato Pie

During our trip to Biarritz, between the surf sessions, late-night laughs, and endless gear talk, I cooked something that caught the team’s attention: a Tomato Pie. Bright red, perfectly round, it looked suspiciously like a 1000 logo you could eat. So, as a little “merci” to the Biarritz team, here’s my most requested recipe. 

‍

The Red Circle: Tomato Pie

Juicy, crispy, unapologetically 1000.

For the base, you’ve got two options: go full homemade hero and make your own pie dough (recipe below), or take the easy route and grab a puff pastry. Both work just as well. No need to precook the base. Just poke a few little holes in it with a fork (chef’s move). Then spread a thin layer of Dijon mustard, or a thick one, depending on how bold you’re feeling. Next comes the Comté : the heart and soul of the pie. Add a generous layer (or two, or three, we don’t measure love or cheese here). Slice your tomatoes about one centimeter thick and build your layers, two or three, depending on how deep your pie mold is. And remember: make the top layer pretty. This pie’s got a reputation to uphold. Finish with a sprinkle of oregano (or any herbs you vibe with), a good drizzle of olive oil, and straight into the oven it goes, at 180°C for 30 to 40 minutes. Let it cool just enough to not burn your tongue, then slice it up and enjoy the taste of summer and of slightly obsessive brand loyalty.

‍

But why stop there? If we’re building a full 1000 menu, we’ll need more colors on the table.

‍

The White Circle: Goat Cheese Pie

Smooth, creamy, like carving through fresh powder.‍

Start by mashing together two fresh goat cheeses (like Billy’s) and two aged crottins with a fork. You’re going for a creamy but slightly rustic texture, no blender, just muscle. Season with salt, pepper, and a generous sprinkle of Herbes de Provence. Then comes the magic twist: one tablespoon of honey, just enough sweetness to balance the salt and tang of the cheese. Pre-bake your pie crust for about 15 minutes at 190°C, then spread the goat cheese mixture right on top. No need to bake again, finish with a drizzle of olive oil and this pie shines fresh and soft.

‍

The Purple Circle: Eggplant Pie

Bold and a little unexpected, like a hidden line on a familiar slope.‍

Grab two eggplants and slice them into rounds about 1–2 cm thick. Grill them in a pan on both sides until they’re halfway cooked, soft on the edges, still holding shape. While they’re sizzling away, prep your pie dough and caramelize some onions on the side. Now, grab a cake pan (moule à manqué) and pour in 2 tablespoons of olive oil, 1 tablespoon of sugar, and 2 tablespoons of balsamic vinegar. Mix it all together right in the bottom, this is your secret flavor base. Next, layer your grilled eggplant rounds neatly at the bottom, two layers thick. Make sure the bottom one looks good; it’s going to be the top when you flip it later. Add your caramelized onions on top of the eggplants, then roll out your pie dough and place it over everything, tucking it gently into the sides, just like a tarte Tatin. Bake for 30–40 minutes at 180°C, then flip it upside down while it’s still warm. Voilà !

‍

The Yellow Circle: Lemon Pie

Because every great day on snow (or in Biarritz) deserves a bright, tangy finish.‍

Start by making your pie dough, you know the drill by now. Pre-bake it for 15 minutes at 190°C, then let it cool completely. Letting it chill makes it perfectly crisp when you bite in. Now for the sunshine: the egg-free lemon curd. You’ll need the juice of 4 lemons plus 1 lime, the zest of that lime, 200 g of sugar, 250 g of cream, 35 g of cornstarch, and 75 g of butter. Melt the butter in a saucepan with the lemon juice and sugar over gentle heat. In a separate bowl, mix the cornstarch with the cream until smooth, then pour it into the saucepan while whisking non-stop over medium heat. When the cream thickens, that’s your signal. Pour it right onto the cooled crust and let it set. Optional (but highly encouraged): top with whipped cream once the pie is cold. Then, right before serving, sprinkle over that lime zest for a final bright pop.

‍

The Base: Homemade Dough for the Pies

Because every good circle starts with a solid foundation.‍

In a saucepan (or a pot, we’re not picky), toss in 100 g of butter, half a glass of water, and a pinch of salt. Let everything melt together into a smooth, golden mix. Once it’s melted, take it off the heat and add 200 g of flour. Stir until it all comes together into a dough, you should be able to shape it into a ball without too much effort. Spread it straight into your pie mold with your hands, no rolling pin needed, just artisanal energy. At this point, you’re ready to build your masterpiece. If you like your base a little crispier, you can give it a 15-minute head start in the oven at 190°C. Then it’s time for the good stuff, tomato, cheese, and 1000 spirit.

‍

‍

Who said skis and pies don’t mix? At 1000, we think everything tastes better when it’s shaped like what we love most. So grab your ingredients, preheat the oven, and slice yourself a piece of 1000.