Tomato pie anyone? I’ve never had one or made one but the idea of one gives me instant back porch swinging, overlooking the pond on a breezy summer day vibes.
I didn’t want to make this complicated so I tried to only use a few ingredients and I’ve got to say it turned out very good. My only tweak next time may be to use fresh basil instead of dried.
You can watch me put my pie together here: https://www.instagram.com/stories/highlights/17868457591430673/
tomato pie
- 2 beefsteak tomatoes, de-seeded and chopped. I left three slices whole for the top
- 1 frozen pie crust, mine is gluten free from Sprouts
- 1/2 a red onion, diced
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- Salt & pepper to taste
- 2 heaping tablespoons of mayonnaise
- 1 cup of shredded cheese, I used a mixture of mozzarella and cheddar
- 1 teaspoon Worcestershire sauce
- Thaw your pie crust from frozen and follow the directions to pre-bake or par-bake. Then set aside.
- Add olive oil to a skillet and onion and cook until golden brown. Set aside.
- Chop tomatoes removing seeds and as much juice as you can. Place on a sheet tray, sprinkle with salt and bake at 400 for about 10-15 minutes. Set aside.
- In a small bowl, combine the mayo, cheese and Worcestershire sauce, and pepper to taste. Set aside.
- Now start layering, first with the onions, then the tomatoes, and then the cheesy mixture.
- Lastly top the pie with the three whole tomato slices.
- Bake at 400 degrees for about 10 minutes or until golden and bubbly.
I served my pie with a side salad and mini charcuterie board. Check out my perfect charcuterie recipe here: https://aimeesapron.net/2019/06/23/the-perfect-charcuterie-board/
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