tomato pie

A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.&nbsp;

Tomato Pie

roma tomatoes (, peeled and sliced)

basil leaves (, chopped)

green onion ((or red onion), chopped)

pre-baked pie crust

mozzarella cheese

cheddar cheese

mayonnaise ((or half mayo, half Greek yogurt))

Tablespoons parmesan cheese

salt and black pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.

Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).

Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.&nbsp;

Combine the grated cheeses and mayonnaise or Greek yogurt together.&nbsp;

Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.&nbsp;

Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.

You might also like, Garden Vegetable Pie.

https://content.jwplatform.com/videos/W85zUuye.mp4

A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.

BETP yes that&#39;s the acronym for probably the best  thing ever created in this world. Bacon Egg Tomato Pie yes I said that and it&#39;s GUUD eatin&#39; for Breakfast, Lunch or Dinner and it&#39;s real easy to do!

Bacon Egg Tomato Pie

FIRM

Eggs

Stick of butter

Cheese 9 (your favorite cheese)

Thick pork belly bacon approx 5 strips

Slice tomatoes in ¼ to ½ inch thick slices.

Heat pan with cooking oil to medium heat.

Mix eggs in separate mixing bowl add SPG and whip until blended.

Cook up your thick sliced pork belly bacon til crispy remove and set aside,(save bacon fat in fry pan).

Add little more oil and ¼ stick of butter to the bacon fat.

Gently fry tomatoes in oils and steel pan add SPG and flip.

Season tomatoes on 2nd side and fry to same constancy as side 1.

Add whipped eggs and ½ your cubed bacon (Shake periodically to avoid sticking to pan).

Remove from pan when the pie is formed and evenly cooked.

 Add cheese of choice to top add remaining bacon to top.

https://www.youtube.com/watch?v=X7SFeM14-M4

This tomato pie is a showstopper! A flaky thyme crust, cheesy filling, and ripe juicy tomatoes make this a savory pie you'll want to make again and again.

Amazing Tomato Pie

all-purpose flour

salt

baking powder

thyme

unsalted butter

water,

tomatoes (5 medium)

eggs

mayonnaise

garlic powder

onion powder

chives,

Dijon mustard

Parmesan cheese,

Basil leaves, for garnish (optional)

Make the crust

In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and thyme. Cut the butter into small pieces and drop it into the flour mixture. Use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained.

Sprinkle the ice water over the flour, mixing gradually with a fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky, adding a bit more water or flour if necessary.

Refrigerate the dough

Form the dough into a ball and refrigerate in a covered container at least 30 minutes.

Broil the tomatoes

Meanwhile, preheat a broiler to High. Slice the tomatoes in 3/8” inch thick slices. Remove the seeds with your fingers and discard them. Spread the tomatoes in a single layer on a parchment lined baking sheet. Sprinkle with several pinches of kosher salt. Broil for 6 to 8 minutes until starting to lightly brown at the edges. Remove and rest until cooled.

Blind bake the pie shell

Preheat the oven to 425°F. After the dough has chilled 30 minutes, butter a 9” pie plate. Remove the dough from the refrigerator. Lightly flour the countertop. Roll the dough evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. Use the rolling pin to gently transfer the dough into the center of the pie plate. Use your fingers to press the pastry into the form of the pie pan. Cut off excess dough that extends over the sides of the pie pan: you’ll want the dough to just rest on the top edge of the pan (but don’t crimp or fold the edges). Lightly prick the dough all over with a fork (this keeps it from puffing too much while baking). Then place it in the oven without filling and bake for 12 minutes* or until just starting to brown (this is called blind baking).The crust will shrink down the sides of the pan about 1/2-inch during the blind bake: this is intentional.

Make the filling

While the crust blind bakes, in a medium bowl, whisk the eggs. Add the mayonnaise, garlic powder, onion powder, kosher salt, chives, and Dijon mustard and mix until smooth. Add the Parmesan cheese and mozzarella cheese and mix until incorporated.

Bake the filled pie

When the dough is finished baking, spread 1/2 of the filling in the bottom of the crust. Place half of the tomatoes in a single layer over the filling, overlapping them slightly. Repeat by spreading the remaining half of the filling on top, then the remaining tomatoes. Finish with a liberal sprinkling of Parmesan cheese on top. Bake until the pie is set and starting to brown, about 22 to 24 minutes.

Cool

Allow the pie to cool for at least 20 minutes before serving: this helps it to set. If desired, garnish with basil leaves and chopped chives. Slice into pieces and serve.

Storage/reheating instructions

This pie tastes great after sitting at room temperature for several hours. It also reheats very well! You can also refrigerate and then warm leftovers in a 300 degree oven for about 5 minutes until warmed through and the crust is crispy again.

<em><span style="font-weight: 400">This grain-free galette is bursting with flavor, thanks to a buttery crust, juicy tomatoes, and a dairy-free ricotta cheese. Vegan &amp; Gluten-Free.</span></em>

Tomato Galette with Dairy-Free Ricotta 

flax seed*

almond flour

tapioca flour or arrowroot powder

sea salt

Multipurpose Dough, above

½ batch Vegan Ricotta* (about 1 ½ cups)

Preheat the oven to 375F and set a baking tray, parchment paper, and rolling pin aside. Add the ground flax to a small bowl with 5 tablespoons of water; mix, then set aside for 5-7 minutes to thicken. 

In the meantime, whisk the almond flour, tapioca flour, and salt together in a medium bowl. Add the thickend flax egg and use a spatula to fold it into the dry ingredients, eventually using your hands to knead the dough until evenly combined.

Place the dough ball on a sheet of parchment paper and use a rolling pin to form a thin, 9” circle. If the dough starts to stick to your rolling pin, cover it with an additional sheet of parchment paper. Transfer the dough and parchment paper to a baking tray before you start to fill it. 

Spread a thick layer of Vegan Ricotta in the center of the dough, leaving a ¾” border around the edges. Cut the tomatoes into ½” slices, then layer them on top of the ricotta. Use your hands to “pinch” the edges of the galette and fold the dough over the tomatoes and ricotta, until you have circled the whole pie. 

Bake in the middle rack of the oven for 35 minutes, or until the edges of the pie crust are golden and crispy. Remove from the oven, slice, and serve as desired. Leftovers will keep in the fridge for up to 5 days and are best reheated in the oven.

This was so mindblowing-ly good! I made it for breakfast on the weekend (paired with waffles as dessert) as I wanted to treat myself &amp; a family member. Needless to say, it was easily one of the best breakfasts I've had, the flavor was incredible &amp; the preparation was easier than anticipated.

Thanks Caitlin for such a delicious recipe.

This American style Southern Tomato Pie is a creamy, cheesy, tomato-y dream all wrapped up in a butter pie crust. Yum!

olive oil

garlic

¼ cup sliced scallions (- only the white parts or spring onion whites)

tomatoes

sugar

black pepper

oregano

red chili flakes

red wine (- optional)

chopped scallions (- only the green parts or spring onion greens)

basil

Eggless Mayonnaise

Parmesan- vegetarian

white pepper

Pie Dough (or one 9 inch unbaked pastry shell)

Rinse and chop tomatoes into 1 to 1.5 inch cubes. Set aside.

In a skillet or frying pan, heat olive oil. Keep the heat to low or medium-low and add finely chopped garlic and sliced scallion whites. Sauté for a minute.

Add the chopped tomatoes, sugar, crushed black pepper and salt, adjusting the seasonings to your taste. Mix very well. 

Increase the heat to high or medium-high and begin to sauté the tomatoes. Initially, the tomatoes will release a lot of juice, but continue to sauté and the liquid will slowly evaporate. 

Sauté until the juices are mostly evaporated. You&#039;ll know the sauce is ready when you move a spoon from the center of the pan and can see a clear bottom without any juices.

Add red chili flakes, dried oregano and red wine. Both red chili flakes and red wine are optional, but they offer a ton of flavor.

Stir and deglaze, scraping up any bits that have stuck to the bottom of the pan. *You can substitute ¼ teaspoon of cayenne for the red chili flakes.

Lastly, add the chopped scallion greens and chopped basil. Mix well and switch off the heat. Let this tomato filling cool. *If you do not have fresh basil, then substitute 2 to 3 teaspoons of dried basil instead. 

Make Tomato Filling

In a mixing bowl, add ½ cup mayonnaise (eggless), ½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese. Mix thoroughly and set aside.

Making Mayo Filling

Take 450 grams pie dough or one 9 inch unbaked pastry shell and roll the pie crust to an even 0.5 to 1 mm thickness. Place the rolled crust on a 9 or 10 inch pie pan. 

Trim the edges, then shape and flute to your liking. Puncture the crust with a fork on the sides and the top - this will allow steam to escape during the baking and result in a smooth even crust surface. 

Cover crust with a kitchen towel or cling film and refrigerate for 15 minutes. Meanwhile, preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes 

Par bake the pie for 10 to 15 minutes. You do not need to bake it completely.

Par Baking Pie Crust

Let the par baked crust cool to room temperature.

Then top with ⅓ cup shredded cheddar cheese. 

Add the prepared tomato filling and spread it evenly. 

Next top with ⅓ cup shredded mozzarella cheese. 

Using a spoon, dollop the mayo filling all over. Gently spread the filling out to the edges using a small silicone spatula, an offset spatula, or even the back of a spoon.

Lastly, sprinkle ¼ cup grated vegetarian parmesan and 2 to 3 pinches of white or black pepper. 

Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes until the edges and sides of the crust are golden. 

Remove and allow to rest for 10 minutes. Serve hot and garnish with chopped parsley, basil, scallion greens, cilantro or chives.

Assembling the Pie

A savory Southern Tomato Pie is a classic summer recipe! Pair it with a side salad for a light entrée, or serve it as a side dish at your next cookout.

Southern Tomato Pie

pie crust

½ lbs. fresh tomatoes,

Vidalia onion, thinly sliced

Swiss cheese

cheddar cheese, divided

pepper

Kosher salt

bread crumbs

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion; cook until lightly browned on the edges (about 6 minutes). Transfer onion to a large bowl and set aside to cool completely.

Line 2 baking sheets with paper towels. Place sliced tomatoes in a single layer on the paper towels. Sprinkle with 1 teaspoon salt. Allow to sit for 30 minutes to remove some of the moisture, then pat dry with additional paper towels.

Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg and ½ teaspoon salt.

Spread half of the mayonnaise mixture in the bottom of the prepared crust. Sprinkle with 1 tablespoon bread crumbs. Arrange half of the tomatoes on top (overlapping slightly). Repeat with another layer of the mayonnaise mixture, another layer of breadcrumbs, and another layer of tomatoes. Sprinkle remaining ½ cup of cheddar cheese over top.

Bake in a 350 degree F oven for about 45 minutes, or until brown and bubbly.

Cut into slices and serve warm or at room temperature. I find that it's easiest to slice when I allow the pie to rest for at least 20 minutes being cutting into it.

It is a terrific dish when your garden tomatoes are in season, or when you have a few extras that you purchased in the super market. The notes on this recipe are important, so please read them!

Southern Tomato Pie Recipe

Tomatoes,

Sea Salt

Pie Crust

Basil

Shallots

Garlic Clove

Shredded Mozzarella Cheese

Shredded Cheddar Cheese

¼ tsp Ground Black Pepper

Mayonnaise

This Savory Tomato, Feta, and Basil Pie is a delicious twist on the Southern classic!

Savory Tomato, Feta, and Basil Pie

flour

butter

water

extra virgin olive oil

onion, (diced)

garlic, (minced)

mozzarella cheese, (divided)

feta cheese

basil leaves, (julienned)

Thinly slice the tomatoes and layer in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients.

Prepare tomatoes:

Add the flour and salt to a food processor and pulse to combine.

Cut butter into cubes and add to flour. Pulse into well combined.

Sprinkle flour mixture with a couple tablespoons of water. Pulse until a dough forms, adding more water (one tbsp. at a time), if necessary.

Remove dough from food processor. Shape into a ball, then flatten it into a disk.

Cover dough in plastic wrap and refrigerate for 30 minutes.

Make pie crust:

Heat olive oil in a medium skillet over medium heat, then add onions and saute until browned.

Stir garlic into onions and cook until fragrant, about 30 seconds. Season with salt and remove from heat. Set aside to cool.

Take tomatoes out of colander and blot dry with paper towels.

Combine mayonnaise and 1/2 cup mozzarella cheese.

Prepare filling:

Preheat oven to 400 degrees.

Remove chilled dough from refrigerator and roll it out about 1/8 inch thick.

Place the dough in a pie pan and trim any excess dough from the edges.

Cover bottom of pie with remaining 1/2 cup mozzarella cheese.

Top mozzarella with onions.

Place a layer of tomatoes over the onions. Season with salt and pepper.

Sprinkle half the feta over the tomatoes.

Cover the feta with half of the basil.

Add another layer of tomatoes, salt, pepper, feta, and basil (in that order).

Cover the basil with a final layer of tomatoes, season with salt and pepper.

Spread the mayonnaise mixture over the top of the pie.

Place pie in oven and bake for about 25 minutes or until top of pie and crust are a deep golden brown.

Let pie cool for about 10 minutes, then cut into wedges and serve. Enjoy!

Assemble Pie:

Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There&#39;s no better way to close out summer than making this delicious southern recipe.

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Top 10 tomato pie recipes from across the web

The most viewed tomato pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Pie

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Tomato Pie

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Southern Tomato Pie Recipe

Savory Tomato, Feta, and Basil Pie

The Best Tomato Pie

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The most viewed tomato pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine