Tomato Pie


Last night was the first time I've ever tasted Tomato Pie.

I've heard about it and wanted to taste it for quite some time, 
but just haven't had the opportunity or took the time to make one.


That's all changed. Like so many others, I have lots and lots of fresh tomatoes and 
after using some to make this, I have decided it's one of my favorite ways to utilize them.

It's so good.

I used a homemade pie crust because, lets just face it, they're better than store bought. 
Right when I took it out of the oven, I sprinkled on a layer of parmesan cheese and 1/2 my shallots, then let it cool. The cheese melted forming a layer that protects the crust from getting soggy, and the onion warmed up adding a wonderful onion flavor to the bottom.



Once you smear on the cheesy topping, just throw it it the oven.


And you end up with something like this.

My husband said "this is the best new treat we've had in a while".


He loved it. 
Me too!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Tomato Pie

1 9-inch pie shell, baked
2-3 tbsp parmesan cheese, finely grated
3-4 shallots, chopped (about 3 tbsp) 
3-4 tomatoes, cut in half, lightly squeezed to remove excess juice and seeds and sliced
1/4 cup basil, sliced or chiffonade 
1/4 cup plus 2 tbsp mayonnaise
4 oz cheddar cheese, grated
3 oz Havarti cheese, grated
3-4 good shakes of Frank's Hot Sauce
Salt and freshly ground black pepper


Preheat oven to 350°F.

Lay the sliced tomatoes out in a single layer on a couple layers of paper towels, sprinkle with salt and let sit for about 20 minutes, to get rid of excess moisture. 

Once your pie shell is cooked and still hot from the oven, cover the bottom with parmesan cheese and 1/2 of the shallots. Let cool.


In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. 

Layer 1/2 the tomatoes into the pie crust, cover with remaining shallots and 1/2 the basil. Repeat with the remaining tomatoes and basil.

Spread the cheese mixture over the top of the pie, place in the oven and bake until browned and bubbly, 35-50 minutes. Cover crust edge with foil during cooking to protect from over browning, if needed. 

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