Tomato Pie

I’ve always wanted to make this, but never had pie dough, and tomatoes, and friends to share with all at the same time…until last weekend.

Better than I thought, but yes, it is possible to salt it too much, although it was still delicious!

 

  • Farmer's market tomatoes, lightly salted and left to drain for 10 minutes.
    Farmer’s market tomatoes, lightly salted and left to drain for 10 minutes.

 

About half a cup of liquid that was released in the 10 minutes.

About half a cup of liquid that was released in the 10 minutes.

 

Parmesan and mozzarella, fresh basil, minced garlic and green onions....

Parmesan and mozzarella, fresh basil, minced garlic and green onions….

 

Layering the tomatoes with minced garlic and fresh basil.  Sprinkle with salt (lightly) and pepper.

Layering the tomatoes with minced garlic and fresh basil. Sprinkle with salt (lightly) and pepper.

 

Ready to go in the oven.

Ready to go in the oven.

 

After 25 minutes in the oven, it was just set, but not quite brown enough.  Back in the oven for about 15 minutes.

After 25 minutes in the oven, it was just set, but not quite brown enough. Back in the oven for about 15 minutes.

Finally, a nice brown crust!

Finally, a nice brown crust!

 

A very yummy, and messy, tomato pie.

A very yummy, and messy, tomato pie.

Ingredients:

  • 2 large or 3 medium tomatoes, sliced 1/4″ thin
  • 2 to 3 cloves garlic, minced
  • 1/2 cup cheddar cheese
  • 1/2 cup mozzarella cheese
  • @3 tablespoons grated Romano or Parmesan cheese (or asiago or fontina)
  • 1/2 cup to 3/4 cup mayo (depending on the size of your pan)
  • 1/4 chopped green onion
  • 1 pie crust, par-baked for 10 minutes
  • salt and pepper, for draining the tomatoes and to taste

 

Method:

Prepare the pie shell by either a) preparing your own or b) using a premade, store bought one, which is what I chose to do.  Actually, it was a clean out the freezer moment, and the pie shell  needed to go!  Whichever route you choose, the pie shell needs to be partially baked for 10 minutes in a 350 degree oven.  Remove and let cool.

While the pie shell is baking, slice the tomatoes thinly, and lay them in a colander.  Sprinkle with salt (kosher) on both sides, and let drain for 10 to 15 minutes.  Pat dry before laying the tomato slices in the pie shell.

Prepare and assemble the remaining ingredients:  grate the cheese, chop the basil and green onions, and mince the garlic.  Combine the grated mozzarella and Parmesan cheese and the minced green onion with the mayonnaise, and set aside.  I saved the Romano cheese to sprinkle on top before putting in the oven.

Place one layer of tomatoes in the pie shell.  Sprinkle with basil and some of the minced garlic.  Layer a second layer of tomatoes and sprinkle with more basil and garlic.  Lightly sprinkle with salt and black pepper.

Dollop the mayonnaise and cheese on top and spread out evenly; garnish with about 3 tablespoons of Parmesan or Romano.  Bake in the oven for about 45 minutes.   Let cool before serving.

 

 

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