Tomato Pie
During summers home from college, my Mom and I found our inspiration for meals from her magazines, cookbooks and what the farmers brought to market.
Long, lazy summer nights were spent scouring them for their great ideas. Mom had subscriptions to Martha Stewart, Southern Living, Cooking Light along with Better Homes & Garden. The back issues were kept in a large basket by the sofa, waiting to be perused. Pulling pages of decorating ideas, recipes and holiday inspiration was the bonus. I filled binders with the ideas and still have the best ideas today, Sure wish I had thought of Pinterest, oh well.
Tomato pie reminds me of those sweet summer nights with her. We always had a bounty of tomatoes in a bowl on the counter. Her recipe calls for store bought pie crust so it was a quick dinner for her to make. My recipe is reminiscent of hers but naturally taken on with my curious twist. Enjoy!
INGREDIENTS
Pie Crust
2 and 1/2 cups all purpose flour
1/4 teaspoon kosher salt
2 sticks cold butter, cubed
1 large egg
1/2 cup cold whole milk
Tomato Pie Filling
1 cup grated parmesan cheese split into 1/2 cup portions
2 to 3 tomatoes sliced
1 medium onion, chopped
1/2 cup Hellman’s mayonnaise
1 teaspoon kosher salt
1/2 teaspoon course ground pepper
1 tablespoon fresh chopped basil
DIRECTIONS
Preheat oven to 350°F
Combine flour and salt, whisk to combine.
Rub cubed butter into the flour mixture until it resembles course breadcrumbs.
Whisk egg in with milk in a separate cup.
Pour most of the liquid into flour mixture. Stir until dough forms a ball. Add remaining liquid if mixture is dry. Wrap dough ball in plastic wrap and chill for a least 4 hours.
Bring dough to room temperature for 15 minutes. Flour rolling pin and surface to prevent dough from sticking. Roll dough to a 12” circle and 1/4” thick. Measurements are approximate.
Carefully move crust to deep dish glass pie pan. Pierce multiple holes on bottom of the pie crust. Place dried beans or pie weights and bake for 8 minutes at 350°F. Remove from oven and set aside.
Mix together in bowl 1/2 cup of the parmesan cheese, chopped onions, mayonnaise, salt, pepper and basil, stir until combined.
Thinly slice tomatoes, set aside.
Place 1/2 cup of the parmesan cheese into the bottom of the pre baked pie crust.
Cover cheese with layer of tomatoes, layer mayonnaise mixture Repeat with tomatoes and another layer of mayonnaise. Top pie with one last layer of tomatoes.
Bake at 350°F degrees for 30 minutes.
Let pie set for at least 15 minutes so juices come together. Slice and serve with a green salad.
Yield: 8 pieces
Can’t get enough tomatoes, check out our Tomato Jam and Bacon Pinwheels and Tomato Jam & Herbed Cheese Crostini
