Entree Featured Vegetarian

Tomato Pie

tomato pie

Well, I seem to kind of be stuck on tomatoes right now.  Hey, I love them this time of the year, so I guess you are going to be seeing a lot of them.  One of my favorite summertime meals is this tomato pie!  From the time we start planting in the spring, I start thinking about tomato pie and waiting to get enough to make one.  It is also a great way to use some of your herbs.  I think this might actually be a southern thing like the tomato sandwich last week, but I’m not sure.  Regardless, it is delicious, and if you have never tried one, now is the time!

Print

Tomato Pie

  • Author: Michelle Hilton of From Calculus to Cupcakes
  • Prep Time: 20
  • Total Time: 65
  • Yield: 1 1x

Scale

Ingredients

  • Fresh ripe tomatoes (about 3 or 4 large), sliced and divided
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 Tbsp. fresh rosemary, chopped
  • 1/3 cup olive oil
  • 2 Tbsps. cold water
  • 1/4 cup fresh basil, chopped and divided
  • 4 cloves garlic, sliced
  • salt and freshly ground black pepper to taste
  • 1 cup shredded mozzarella cheese, divided
  • 1 1/4 cups mayonnaise (Light works well, too.)
  • 1 1/4 cup shredded Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice tomatoes and lay on paper towels to drain.
  3. Stir together flour, salt, and rosemary.
  4. Add oil and blend until crumbly with a pastry blender.
  5. Stir in cold water.
  6. Shape the dough into a ball and roll out between two sheets of waxed paper.
  7. Roll the dough over the rolling pin to transfer to a 9 inch pie plate.
  8. Layer approximately half of the tomatoes over the crust. You want to cover as much as the crust as possible without overlapping the slices. I always cut some of the tomatoes to fit in the empty spots. Sprinkle with half the basil, half the garlic, salt and pepper to taste, and half the mozzarella cheese.
  9. Repeat layers.
  10. Combine mayonnaise and Parmesan cheese, stirring well.
  11. Spread the mayonnaise mixture over the other ingredients, making sure to cover well all the way to the crust.
  12. Bake for approximately 45 minutes or until golden brown.

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on LinkedInPrint this pageEmail this to someone

About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

Leave a Comment