Tomato Pie
Directions
- 1Preheat the oven to 350°F.
- 2Place the tomatoes in a colander in the sink and generously salt them, letting them drain for 15 minutes, then blot them from the colander and pat dry with paper towels.
- 3In a medium bowl, mix the mayonnaise, mozzarella, and parmesan.
- 4Layer half the tomatoes and all the basil and goat cheese in the pie crust. Sprinkle with salt and pepper, then finish layering with the rest of the tomatoes. Top with the mayonnaise mixture and spread it evenly, temporarily covering the tomatoes.
- 5Bake until lightly browned, about 20 minutes.
- 6Serve immediately.
Ingredients
- 4 pounds heirloom tomatoes, sliced (or any good ripe tomatoes will work; about 4 pounds)
- Salt and pepper
- 10 fresh basil leaves, cut in chiffonade
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 4 ounces goat cheese, crumbled
- 1 9-inch pie crust
Equipment
pie platecheese graterbowlspatulapaper towelspepper grinderknifefork
Tips
- Partially cook the pie crust halfway to prevent it from getting mushy.
- Drain the sliced tomatoes on paper towels for a few minutes, being careful not to drain them for too long so the middle guts don't absorb into the paper towels.