Serves 1
Directions
- 1Slice the tomatoes and lay them out on a drying rack.
- 2Sprinkle salt over the tomatoes to help pull out moisture, and let them sit for at least an hour.
- 3Wash and dry the basil, then roll and chop it.
- 4Place the chopped basil in a bowl.
- 5Chop one onion and add it to the bowl.
- 6Pinch and pull thyme into the bowl.
- 7Mince garlic and add it to the bowl.
- 8Season the mixture with salt, pepper, garlic powder, and smoked paprika, then mix well.
- 9Grate half a block of sharp cheddar and half a block of pepper jack cheese.
- 10Add the grated cheeses to the bowl with the herb and onion mixture.
- 11Add about four heaping tablespoons of mayonnaise to the mixture and mix.
- 12Set the mixture in the fridge until the tomatoes are ready.
- 13Roll out the pie crust and place it over a pan, preferably a cast iron skillet.
- 14Fork the pie crust.
- 15Parbake the pie crust at 350 degrees Fahrenheit for about 10 minutes.
- 16Remove extra juice from the tomatoes by draping a tea towel or paper towel over them and giving them a light press.
- 17Start layering the pie by placing the driest tomatoes first on the parbaked crust.
- 18Scoop some of the onion mix onto the tomatoes.
- 19Add cheese, spreading it out a little.
- 20Repeat the layering process until all ingredients are used, ending with a layer of cheese.
- 21Sprinkle some Parmesan cheese on top.
- 22Put the pie back in the oven and cook until it's golden and bubbly.
- 23Let the tomato pie sit for about 10 minutes to cool down before serving.
Ingredients
- tomatoes, sliced
- salt
- basil, chopped
- 1 onion
- thyme
- garlic, minced
- pepper
- garlic powder
- smoked paprika
- sharp cheddar, half a block
- pepper jack, half a block
- 4 tbsp mayonnaise, heaping
- pie crust
- Parmesan cheese
Equipment
drying rackbowlpancast iron skillettea towelpaper toweloven
Tips
- Start with tomatoes first to pull out moisture and prevent a soggy pie.
- Allow tomatoes to sit for at least an hour after salting.
- Use a well-seasoned cast iron skillet for cooking, as it can handle acidic tomatoes if properly cleaned afterwards.
- Parbake the pie crust at 350 degrees for about 10 minutes.
- Press extra juice out of the tomatoes with a tea towel or paper towel before assembling the pie.
- End the layering process with cheese on top.
- Let the pie cool for about 10 minutes before serving.
Related recipes
Eggplant Parmesan Pie
Italian · Dessert
Hot Chocolate Tiramisu
Italian · Dessert
Amaretti
Italian · Dessert
Limoncello
Italian · Dessert
Coffee Tiramisu Hack
Italian · Dessert
sourdough cinnamon roll focaccia
Italian · Dessert
No-Bake Chocolate Lasagna
Italian · Dessert5m
Gelato di pesche e banane
Italian · Dessert4h
Tiramisu
Italian · Dessert10m
TIRAMISU AL TÉ MATCHA
Italian · Dessert1h 30m
Tiramisu aux fraises
Italian · Dessert3h 20m
Low Calorie Garlic Parmesan Chicken
Italian · Dessert12m