This is another recipe that Anna made out of Emeril's Farm to Fork (recipe here)... though he calls for Creole tomatoes and Anna used heirlooms from her mother's garden in Maine - hence the slight name change. Anna has actually made it twice, but this is the only time I've tasted it... not really sure how I missed it the first time, but I'm glad I tried it the second. While it didn't totally blow my mind, I thought it was a good dish... especially once it had fully cooled down. The tomatoes could probably use peeling, but that's a lot of work to add on to an already involved recipe.
Emeril calls for a deep dish pie plate... which we don't own... so Anna used the 9 inch ring mold we use for quiches. Worked out well with no leaking (always the worry when using a ring mold)... I'm sure the egg wash helped here.