Description
Fill a pie crust with a cheesy, creamy filling and top with fresh tomatoes for this delicious tomato pie.
Ingredients
Units
Scale
- One ready-to-bake pie crust
- 2 Tbs. extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 - 2 pounds fresh tomatoes
- 1 1/2 tsps. salt
- 3 Tbs. breadcrumbs
- 3/4 cup Parmesan/Asiago/Romano cheese blend
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 Tbs. fresh chives
- 2 Tbs. fresh basil
- 1 tsp. herb de provence
- 1/4 tsp. ground pepper
Instructions
- Bake pie crust according to package directions. I used a pyrex pie dish for this.
- Preheat oven to 375 degrees.
- Thinly slice the tomatoes, and toss in a colander with 1 tsp. salt and let drain for about 30 minutes. Don’t skip this step.
- Cook the onions over medium high heat in a large skillet until the onions are slightly browned and caramelized. Let cool.
- Combine the onions, breadcrumbs, Parmesan/Asiago/Romano cheese blend, mozzarella cheese, mayonnaise, 2 Tbs. fresh chives, fresh basil, herb de provence, 1/2 tsp. salt, and 1/4 tsp. black pepper.
- Spread the mixture in the crust.
- Arrange the tomatoes on top.
- Bake until the tomatoes are slightly browned and tender, about 45-50 minutes.
- Top with the remaining 1 Tbs. chives.
Equipment
Notes
If you don’t drain the tomatoes, you will have a soggy pie. Fresh summer tomatoes work best.
- Cook Time: 45-50 minutes
- Category: Side
