Alabama
Tomato Pie
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
This savory Southern Tomato Pie is made with summer-ripe
tomatoes, fresh basil leaves, and topped with a tasty cheese & mayo
topping!
Course: Lunch, Main Course, Side Dish
Cuisine: American, Southern
Servings: 10 people
Calories: 284 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
- 1 unbaked pie crust
- 4-5 tomatoes, sliced
- 1 teaspoon salt
- 10 fresh basil leaves, chopped (about 1/4 cup)
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 1 cup grated mozzarella cheese
- 1 cup grated sharp cheddar cheese
- 3/4 cup mayonnaise
- Freshly ground black pepper, to taste
Instructions
1.
Heat oven to 375 degrees F. Line a baking sheet with a few layers of paper
towels. Slice the tomatoes and lay on
the paper towels in a single layer, then sprinkle with the salt to draw out the
tomato juices. Let sit for 10-15
minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of
the excess juice so the pie doesn't turn out soggy.
2.
Roll out pie crust and use it to line a pie
plate. Crimp the edges and poke holes in
the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. Since this won't bake all the way before
being filled, it shouldn't shrink too badly, so there is no need for pie
weights in my experience.
3.
While the crust bakes, combine the basil, green
onion, and garlic in a bowl and stir. In
a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise
and season with freshly ground black pepper.
Stir to combine.
4.
When the pie crust has baked for 10 minutes,
layer half of the tomatoes on the bottom of the crust, then sprinkle with half
of the basil-onion mixture. Layer the
remaining tomatoes on top and sprinkle with the remaining basil-onion
mixture. Spread the cheese mixture over
the top of the pie.
5.
Decrease the oven temperature to 350 degrees F,
then return the pie to the oven and bake for 30 minutes, uncovered, until the
cheese begins to get lightly brown on top.
Let rest for 10 minutes, then slice and serve warm.
Recipe Notes
Any tomatoes will work, but depending on the size you may
need more or fewer tomatoes.
source
https://houseofnasheats.com
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