Tomato Pie Recipe

Tomato Pie

A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.

Prep: 20min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 472 kcal, Carbohydrate 21 g, Protein 14 g, Fat 36 g, Saturated Fat 10 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 5 roma tomatoes (, peeled and sliced)
• 10 fresh basil leaves (, chopped)
• 1/2 cup green onion ((or red onion), chopped)
• 1 9-inch pre-baked pie crust
• 1 cup shredded mozzarella cheese
• 1 cup freshly shredded cheddar cheese
• 3/4 cup mayonnaise ((or half mayo, half Greek yogurt))
• 2 Tablespoons freshly grated parmesan cheese
• salt and freshly ground black pepper

Instruction:

1. Preheat oven to 350 degrees F.
2. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
3. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
4. Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
5. Combine the grated cheeses and mayonnaise or Greek yogurt together.
6. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
7. Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
8. You might also like, Garden Vegetable Pie.

Easy Tomato Pie

This easy tomato pie looks impressive but is simple to make. When you’re armed with ripe summer tomatoes and the perfect pie crust, it couldn’t be easier.

Prep: 45min

Total: 3h

Yield: 6 – 8 serving(s)

Ingredients:

• 1 piece perfect pie crust, or 1 refrigerated pie crust (from a 14-oz box)
• All-purpose flour, for dusting
• 2 3/4 lb. medium tomatoes
• 1 tsp. kosher salt
• 1/2 c. mayonnaise
• 1 large egg, plus 1 egg yolk
• 2 tsp. hot sauce (optional)
• 8 oz. shredded sharp cheddar cheese
• 1/2 c. crumbled blue cheese
• 3 scallions, chopped
• 2 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh dill
• 1/4 tsp. ground black pepper
• 1 1/2 tbsp. plain yellow cornmeal
• Fresh herbs (such as dill, parsley or chives), for garnish

Instruction:

1. Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).

2. Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.

3. While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.

4. Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.

5. Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.

6. Top with additional herbs, if desired, then slice and serve.

How To Make Tomato Pie | Chef Jean-Pierre

FAQ

What is an original tomato pie?

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