This tomato pie recipe is great for using all those wonderful summer tomatoes from the garden! It's a simple but delicious side dish, and it can also be a vegetarian main course. You can change the cheeses to suit your taste as well as the seasoning — try blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, or any of your favorites.
Ingredients
- 1 9-inch pie pastry
- 3 tomatoes , thinly sliced
- 2 teaspoons salt
- 3 cloves garlic , minced
- 0.25 cups chopped fresh basil
- 0.5 cups shredded Cheddar cheese
- 0.5 cups shredded mozzarella cheese
- 0.25 cups mayonnaise
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
-
2
Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
-
3
While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
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4
Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
-
5
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.
Nutrition Facts
Per serving
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