A Tomato Pie is one of the best ways to use your ripe, fresh garden tomatoes. Layers of ripe tomatoes with a delicious cheese mixture baked in a pie shell is full of flavor. This side dish, appetizer or summer brunch dish truly is “as easy as pie”.
Ingredients
1 prepared pie crust
2 ½ lbs tomatoes sliced about 1/4 inch (if you don’t have 2 lbs. slice the largest, ripest tomatoes you do have)
1 tsp salt for tomatoes
2 shallots thinly sliced
½ cup basil chiffonade
3/4 cup mayonnaise
1 egg beaten
½ cup grated parmesan
1 cup shredded mozzarella
1 cup shredded sharp cheddar
Salt and freshly ground pepper to taste
Instructions:
Roll pie crust into pie pan and refrigerate for 30 minutes
Preheat oven to 425° F.
Slice tomatoes into 1/4 inch thick slices
Place in a single layer on a paper towel and sprinkle with 1 tsp. salt to dry out the moisture
Let sit for 30 minutes.
Slice shallots thinly and set aside. (If you don’t have shallots you can use onions, but saute them lightly first.)
In a medium bowl combine mayonnaise, egg, cheeses, salt and pepper. Set aside.
After 30 minutes:
Pat tomatoes dry with a paper towel.
Make layers in your chilled pie crust starting with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil.
Bake at 425° for 30-45 minutes.
Cool completely before serving. Tastes great warm or at room temperature.
Enjoy warm or at room temperature.
Nutrition Info:
Calories: 400 per serving
Carbohydrates: 18g
Protein: 12g
Fat: 32g
Saturated Fat: 10g
Polyunsaturated Fat: 11
Monounsaturated Fat: 9g
Trans Fat: 0.04
Cholesterol: 59mg
Sodium: 1098mg
Fiber: 2g
Sugar: 5g
Learn more about using your summer harvest…
gdba 