Tomato Pie

Serves 1
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Directions

  1. 1Slice the tomatoes and lay them out on a drying rack.
  2. 2Sprinkle salt over the tomatoes to help pull out moisture, and let them sit for at least an hour.
  3. 3Wash and dry the basil, then roll and chop it.
  4. 4Place the chopped basil in a bowl.
  5. 5Chop one onion and add it to the bowl.
  6. 6Pinch and pull thyme into the bowl.
  7. 7Mince garlic and add it to the bowl.
  8. 8Season the mixture with salt, pepper, garlic powder, and smoked paprika, then mix well.
  9. 9Grate half a block of sharp cheddar and half a block of pepper jack cheese.
  10. 10Add the grated cheeses to the bowl with the herb and onion mixture.
  11. 11Add about four heaping tablespoons of mayonnaise to the mixture and mix.
  12. 12Set the mixture in the fridge until the tomatoes are ready.
  13. 13Roll out the pie crust and place it over a pan, preferably a cast iron skillet.
  14. 14Fork the pie crust.
  15. 15Parbake the pie crust at 350 degrees Fahrenheit for about 10 minutes.
  16. 16Remove extra juice from the tomatoes by draping a tea towel or paper towel over them and giving them a light press.
  17. 17Start layering the pie by placing the driest tomatoes first on the parbaked crust.
  18. 18Scoop some of the onion mix onto the tomatoes.
  19. 19Add cheese, spreading it out a little.
  20. 20Repeat the layering process until all ingredients are used, ending with a layer of cheese.
  21. 21Sprinkle some Parmesan cheese on top.
  22. 22Put the pie back in the oven and cook until it's golden and bubbly.
  23. 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.