Hey Friends….call me crazy (it’s OK – some do) but Tomato Pie is one of my favorite things ever. Crunchy, buttery crust filled with cheese, FRESH friends of summer, basil and vidalia from the garden then more cheese…I feel faint just describing it! I can fit this pie into any time of day. For breakfast, give me a piece of toast, slice of pie and a poached egg – Oh Mercy! Just break that egg open and sop up all that love. Then, for lunch, mix a few fresh leaves of lettuce, add a couple of slices of avocado with a splash of olive oil/lemon juice, S&P then place your pie on top…..I am gettin’ giddy! If there’s any left over, grill some fish or chicken, add sauteed squash to your plate with your piece of pie and sit back – all is right with the world. Honey, there is no question, I am in LOVE with Tomato Pie. It’s easy to make, full of big flavors, is good hot, great at room temp or special right from the fridge.
What got me on this mission was this..yesterday, I received these beauties from one of my best buddies….Peggy, aka, Margaret/Peggers/Mom/Mrs. Brown. She stopped by with 6 Alabama maters that her sweet father in-law brought in. Well, with a gift like that, I got to thinkin’, what should I make? Tomato Pie of course. Let’s cook!
Tomato pie is a great summer staple – fresh tomatoes, creamy cheese with just the right flavors of basil and onion.
- 4-5 large tomatoes
- 1 pie shell
- 1/3 cup mozzarella cheese
- 1/3 cup Parmesan cheese
- 4-5 large basil leaves
- 1/3 cup thinly sliced vidalia onion
- 1/2 cup homemade mayo (recipe below) or other good quality mayo – not salad dressing
- 1/2 cup shredded cheddar cheese
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1/2 teaspoon minced fresh garlic or dry garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup extra virgin olive oil
- salt and pepper to taste
Slice 4-5 tomatoes with skin on and place on paper towels to drain – about an hour or longer if you have time.
Set oven at 425 degrees. Roll out pie dough and place in pie or tart pan. Prick pie shell to prevent rising.
Bake for 8 minutes (lightly golden) and remove. Turn down oven to 400. Cool pie shell for about 20 min.
Sprinkle grated/sliced mozzarella cheese and grated Parmesan cheese on bottom of pie shell.
Layer the tomatoes, in a circular pattern overlapping each other.
Sprinkle on fresh basil, ( I roll mine up and slice into thin strings) chopped vidalia, lots of fresh cracked pepper and salt.
Mix 1/2 cup of homemade mayo with grated cheddar cheese. Spread on top of the pie.
Bake at 400 degrees for about 35 minutes. If the edges get brown early, put a pie ring on top or use a homemade one – that’s what I have….made out of tinfoil.
Take out of oven and rest at least 20 minutes.
Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together.
Add oil while blending on LOW speed ~ pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens. Make sure you pour the oil in slowly while blending ~ not all at once.
So friends….there you have it! Doesn’t sound like much but once you put that bite in your mouth….woohoo! Can a sister get an Amen? Yes! Amen!
A humble thank you to a friend….
Mr. Barney Brown who brought these wonderful tomatoes to NC all the way from Alabama just lost his wife of over 45 years. Janey Brown died 2 weeks ago and Barney is staying with his son’s family. My prayers for Barney are for peace, comfort and a renewed energy for life without his beloved. May my marriage be as blessed as the Brown’s for as many years.
Counting My Blessings,