So I saw this recipe for Tomato Pie from Design Corral on Pinterest the other day. It looked interesting. I had never heard of tomato pie before. Then yesterday, while at Kasey's, I saw an abundance of tomatoes in their kitchen window. Picked from their garden, there were more than I thought they might use in the next couple of days, and there were more on the vine, so I absconded with four or five...or eight.
You know those recipes where you know it's probably not in your best interest to have another piece, but you firmly believe that it is at its optimum flavor, texture, and temperature at this very moment, and it might not be quite as yummy tomorrow after it's warmed up, so you have it anyway? Yeah. This is one of those.
I did not have basil or green onion like the original recipe called for. Or shredded mozzarella...or unshredded mozzarella, for that matter. So I had to adapt. And I chose not to add bacon or jalapeno either.
This is how I made it:
4 to six fresh tomatoes, sliced
1/4 of a red onion, thinly sliced
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
fresh cracked pepper
1 of my easy pie crusts, unbaked
Slice tomatoes. Lay two to three layers of paper towels on the counter. Lightly sprinkle salt on one side of tomato slices, and place the salted side down on the paper towels. Then lightly sprinkle salt on the top (unsalted) side of the tomato slices. The salt helps draw moisture out of the tomato slices. Leave them on the paper towels for about 30 minutes.
Meanwhile preheat oven to 350˚ F (180˚ C). Slice onion. Put mayonnaise in a bowl with cheeses, add fresh cracked pepper to taste (I like lots!) and stir to blend. Prepare a pie crust.
(Seriously, try my easy pie crust recipe...you have everything in your kitchen, and it takes 5 minutes [you don't have to cut in butter or roll it out] and it tastes SO much better than store bought. I use it for everything from quiche to chicken pot pie, and from pecan to fruit pies. No, it is not Martha Stewart's way, but it so good for as easy as it is. Making it in a glass pie plate is important.)
Place a layer of tomatoes in the pie crust. Evenly spread the onion slices over the top, then add another layer using the remaining tomato slices. Spread the mayonnaise/cheese mixture on top and spread to edges. Bake for about 40 minutes or till cheese topping is brown and bubbly.
When I have all the ingredients called for in the inspiration recipe, I will try it that way too. But I really loved the tomato being the star of the show in the one I made tonight. Don't add additional salt to the mayonnaise and cheese mixture, there is plenty of salt on the tomatoes already.
Let me know if you try it!