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.