Tomato Pie
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
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.
Course: Main Course
Cuisine: American
Keyword: garden tomatoes,
tomato pie
Unit: 9-inch, cup
Calories: 472 kcal
Author: Lauren Allen
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
Instructions
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.
0 Response to "Tomato Pie"
Post a Comment