Tomato Pie

Tomato Pie is one of the best ways to use up some of your fresh garden tomatoes. For this savory side dish, appetizer or even main course, simply layer fresh tomatoes, shallots, basil and a delicious cheese mixture in a pie crust and bake away!

Course Appetizer, Dinner, Side Dish

Cuisine American, Southern

Keyword Tomato, Tomato Pie

Prep Time 45 minutes

Cook Time 45 minutes

Servings

Calories 402kcal

Ingredients

1 Pie Crust prepared

For the filling

2 ½ lbs tomatoes sliced about 1/4 inch
1 tsp salt for tomatoes
2 shallots thinly sliced
½ cup basil chiffonade
3/4 cup mayonnaise
1 egg beaten
½ cup parmesan cheese grated
1 cup mozzarella cheese shredded
1 cup sharp cheddar cheese shredded
1 tsp salt
black pepper freshly ground, to taste

Instructions

Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
Preheat oven to 425° F.

Prepare Tomatoes and Shallots:

Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
Slice shallots very thinly and set aside.

For filling:

Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Put it all together:

Pat tomatoes dry with a paper towel.
Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
Bake at 425° for 30-45 minutes.
Cool completely before cutting into 8 equal slices.
Can be served warm or at room temperature.

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