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!
- 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
- Preheat oven to 350 degrees.
- Slice tomatoes and lay on paper towels to drain.
- Stir together flour, salt, and rosemary.
- Add oil and blend until crumbly with a pastry blender.
- Stir in cold water.
- Shape the dough into a ball and roll out between two sheets of waxed paper.
- Roll the dough over the rolling pin to transfer to a 9 inch pie plate.
- 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.
- Repeat layers.
- Combine mayonnaise and Parmesan cheese, stirring well.
- Spread the mayonnaise mixture over the other ingredients, making sure to cover well all the way to the crust.
- Bake for approximately 45 minutes or until golden brown.