Southern Tomato Pie

Well, I am just all about the tomatoes lately! I just can't seem to get enough of garden-fresh tomatoes... and either can my family. My 9-month old son is going crazy for tomatoes! I just cut him a slice, cut it in half and he goes to town.

Today's recipe for Southern Tomato Pie is a great unique way to use up your tomato bounty. Fresh tomatoes are layered with sweet onions in a flaky pie pastry, and then topped with a cheesy topping and baked to a beautiful, crispy golden brown. It reminds me a lot of pizza! Served alongside a tossed salad and some crusty bread, it makes a great light lunch or dinner.

Start by blind baking your crust. Use your favorite recipe, or a store bought pie pastry. (I won't tell.) Roll out the crust into the pan, prick it all with a fork, and then line with parchment and dried beans or pie weights. This keeps the crust from shrinking all the way back down. Bake at 425*F about 20 minute just until golden.

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While the pie crust is baking, thinly slice and salt your tomatoes. Lay them out on a baking sheet lined with paper towels, let them rest at least 15 minutes. The salt will help draw out the extra water and help you avoid a soggy pie. You can even squeeze out more moisture with paper towels.

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Next, layer up the tomatoes in your pie pastry along with some thinly sliced sweet onion. Top it off with some fresh basil.

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Mix up your cheesy topping (cheddar, Parmesan, and mayonnaise) and spread it over the top.

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Bake at 350*F about 40 minutes until golden brown and bubbly. Wait at least 5-10 minutes to dig in, or you can even serve it room temperature. I made mine in the afternoon and we reheated slices for dinner. So tasty and fresh!

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Southern Tomato Pie

Yield: One 9-inch pie

  • 1 9-inch unbaked pie shell
  • 3 medium tomatoes, thinly sliced
  • 1 teaspoon salt
  • 1 cup thinly sliced sweet onion
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons basil chiffonade
  • 1 cup grated cheddar cheese
  • ½ cup grated Parmesan cheese
  • ¼-½ cup light mayonnaise

Method

1. Preheat oven to 425*F. Place pie crust in pie shell, and prick the bottom and sides with a fork for venting. Line with parchment paper and place pie weights (or dried beans) in the center. ‘Blind bake’ the crust for 20 minutes, just until golden brown. Remove parchment and pie weights. Reduce the oven temperature to 350*F.

2. While crust is baking, lay tomato slices out flat on a towel-lined baking sheet. Sprinkle with salt. Let sit 15 minutes to draw out the moisture. Pat dry with another towel or paper towel.

3. Layer sliced tomatoes in baked crust; top with sliced onions. Top with freshly ground black pepper and basil chiffonade.

4. In a small bowl, combine cheddar, Parmesan, and mayonnaise. Spread over the top of pie. Bake pie at 350*F for 40 minutes more, until golden brown and bubbly. Let cool 5-10 minutes before slicing.

Source: adapted from Add a Pinch