Nothing is better than the bounty of heirloom tomatoes available in the summer. Well…maybe a few things but it is up there and this Tomato Pie is a wonderful way to enjoy their rich flavor.
Garden fresh heirloom tomatoes are nothing like their sad little cousins that you get at the grocery store. They are big and meaty and the taste! Oh, the taste is so amazing it is indescribable.
This recipe is pretty simple to put together and really brings out the flavor. It’s vegetarian so if you are trying to watch your intake of meat it is perfect for dinner. We served it with some wilted lettuce and it was a very filling meal.
Tomato Pie
1/2 package of refrigerated pie crust
2 large heirloom tomatoes, sliced and seeded
2 teaspoons kosher salt
1 cup Gruyere cheese, grated
1 cup Monterey Jack cheese, grated
3/4 cup Duke’s Mayo
1 large egg, beaten
1/2 cup fresh basil, chiffonade
1 tablespoon fresh thyme, chopped
1/4 teaspoon fresh ground black pepper
1 cup red onion, chopped
Press your pie crust into the bottom and sides of a cold 10-inch cast-iron skillet. Prepare the edges of the crust as desired. Place the skillet and crust into the fridge for a minimum of 30 minutes.
Slice the tomatoes and squeeze out the seeds. Place the slices onto a paper towel and sprinkle them with 1/2 of the salt. Let them stand at room temperature for 30 minutes.
Preheat your oven to 425.
In a medium bowl, combine the cheeses, mayo, egg, herbs, pepper and remaining salt.
Remove the crust from the fridge and sprinkle with the red onion and then top with one-third of the cheese mixture.
Use a paper towel to remove any excess moisture from the tomatoes and layer half of them over the cheese mixture. Top with another one-third of the cheese, the remaining tomatoes and finish with the remaining cheese mixture.
Bake until golden brown for about 40 minutes. Allow to cool slightly before serving. This is also great served cold or at room temperature.
Tomato Pie
Ingredients
- 1/2 package of refrigerated pie crust
- 2 large heirloom tomatoes sliced and seeded
- 2 teaspoons kosher salt
- 1 cup Gruyere cheese grated
- 1 cup Monterey Jack cheese grated
- 3/4 cup Duke's Mayo
- 1 large egg beaten
- 1/2 cup fresh basil chiffonade
- 1 tablespoon fresh thyme chopped
- 1/4 teaspoon fresh ground black pepper
- 1 cup red onion chopped
Instructions
- Press your pie crust into the bottom and sides of a cold 10-inch cast-iron skillet. Prepare the edges of the crust as desired. Place the skillet and crust into the fridge for a minimum of 30 minutes.
- Slice the tomatoes and squeeze out the seeds. Place the slices onto a paper towel and sprinkle them with 1/2 of the salt. Let them stand at room temperature for 30 minutes.
- Preheat your oven to 425.
- In a medium bowl, combine the cheeses, mayo, egg, herbs, pepper and remaining salt.
- Remove the crust from the fridge and sprinkle with the red onion and then top with one-third of the cheese mixture.
- Use a paper towel to remove any excess moisture from the tomatoes and layer half of them over the cheese mixture. Top with another one-third of the cheese, the remaining tomatoes and finish with the remaining cheese mixture.
- Bake until golden brown for about 40 minutes. Allow to cool slightly before serving. This is also great served cold or at room temperature.
