Tuesday, July 5, 2011

Summer Tomato Pie

Most people hear the words "tomato pie" and think pizza, or maybe green tomato pie, but this is neither.  It's an open pie heaped with slices of fresh, summer tomatoes.  I found two tomato pies that I wanted to try, so here's Number One.  The second is a double crust pie with a combination of tomatoes, cheddar and mayonnaise.  You be the judge!


You will need:
  • 1 (9-inch) frozen pie shell, thawed
  • 3 large beefsteak tomatoes, cut into 1/2" thick slices
  • Kosher Salt for sprinkling
  • 1/4 cup Dijon mustard
  • 1 cup grated Gruyere cheese
  • 1 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. chopped fresh thyme
  • 1 garlic clove, minced
  • 2 Tbsp. extra-virgin olive oil
  • Salt and Pepper
Preheat oven to 375 degrees F.  Blind bake pie shell lined with foil and fill with beans or rice.  Bake for 20 minutes.  Let cool.

Sprinkle tomatoes with salt and drain on paper towel 10-15 minutes.  Pat dry.

Spread mustard over the bottom of the shell and sprinkle with cheese.  Arrange tomatoes over the cheese in one overlapping layer.

Bake until pastry is golden brown and tomatoes are very soft; 35-40 minutes.  In a small bowl, stir together the parsley, thyme garlic and olive oil.  Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.  Serve at room temperature.



Summer Tomato Pie

10 comments:

  1. This is beautiful Patti, looking forward to local tomatoes:@)

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  2. Oh Patti, That tomato pie is beautiful! And, I'm extra happy to see the recipe include a prepared pie shell because my pie crust abilities are rather limited ;)

    Can't wait to try this.

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  3. This tomato pie looks wonderful, certainly lighter than a pizza. Can't wait for another trip to the farmers' market for good tomatoes so I can try this. xo,

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  4. I love tomato pies but only recently made one of my own, and it was indeed delicious! Smelled as good as it looked. Can't wait for Number Two!

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  5. Hey Patti! This looks amazing. Love gruyere cheese!!
    Your guest blog post is up. I'm having trouble getting on facebook. I was on for about a minute this morning and then a message came up saying my account was unavailable due to maintenance. So, as soon as it is up, I'll link your post up there as well :) Thank you again for doing this. Your Pierogi recipe is amazing!

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  6. New follower here popping over from your delicious guest post on Brandie's blog :) This looks like an incredible tomato pie...yum!

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  7. WHat a great way to get rid of those extra tomatoes. I dont have swiss, but I do have smoked gouda. I will give it a try. I bookmarked it for later.

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  8. Patti, you have truly answered my prayers! I have so many tomatoes falling off the vine, ripe and or rotting from planting way too many, cuz last year's harvest was so pitiful. I've been looking for more and more recipes to use up all of these 'maters and can't thank you enuff for this delicioso tomato pie recipe! you're the best!

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  9. I love tomatoes and if I had to choose a favorite food, it just might be the tomato. Love your pie and your photo is spectacular. Happy Fresh Food Friday.
    Sam

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  10. Hi Patti,
    I love your Tomato Pie. It looks so fresh and full of summertime flavor. This is a pie that we would really enjoy! Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
    Miz Helen

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