What? You are not familiar with this Tomato Pie I speak of? Well then, you are in for a treat!
There are many renditions of this traditional Southern dish, many of which include a ton of shredded cheese, but I prefer this preparation that just uses 1/2 cup of Parmesan & 1/2 cup of cheddar, allowing those tasty tomato flavors to shine, instead of just the cheese. But you do you. I know extra cheese is sometimes what you need!
But you may still be thinking, “Tomatoes? in a Pie? ” But, remember tomatoes are technically fruits, and we all know fruit belongs in a Pie! 😉
This dish makes a great meal paired with a side salad or veggie, and is really best when you can find those juicy heirloom tomatoes! but any ripe tomato will do! You probably already have the ingredients in your kitchen – Do yourself a favor, and MAKE THIS PIE!
Enjoy, ya’ll!
Simple Classic Tomato Pie
Course: Pies, VeggieDifficulty: Easy6
servings20
minutes40
minutes1
hourIngredients
1 refrigerated pie crust
3 medium heirloom tomatoes
3-4 spring onions or 1 leek – chopped
1/2 tsp salt
1 tbsp butter
1/4 tsp ground pepper
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar cheese – divided
1/2 cup mayonnaise
2 eggs – beaten
Optional – fresh basil for garnish
Directions
- Slice tomatoes into 1/4 inch slices and place on double layer of paper towels. Sprinkle lightly with salt – let stand 20 minutes.
- Meanwhile, preheat oven to 400 degrees. In a small bowl, combine eggs, mayonnaise & Parmesan together. Set aside.
- Next, roll out refrigerated pie crust into a 9 inch pie dish, crimp the edges & poke crust all over with a fork. Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and let cool for 5 minutes.
- Lower oven temperature to 375 degrees.
- While crust bakes, saute chopped green onions (or leek) in 1 tbsp of butter for 2-3 minutes.
- Next, add onions to bottom of baked pie shell. Then, sprinkle with 1/2 of the shredded cheddar cheese, and then top with tomato slices – layering to try to keep top as flat as possible.
- Next, pour the egg mixture over top of the tomatoes. Spreading to try to fill in gaps around the tomatoes. Finally, sprinkle with remaining shredded cheddar cheese.
- Bake at 375 degrees for 35-40 minutes, or until custard in middle of pie is set. Cool 10 minutes before slicing. Enjoy!
