Monday, August 25, 2014

Heirloom Tomato Pie

Tomato pie is a perfect summertime dinner. Head to your local farmers market (or to your home garden), pick up some heirlooms and get baking! I paired a slice of pie with some roasted corn on the cob to make it extra-summery. This recipe is adapted from Southern Boy Dishes, and makes one pie.

Prep Time: 20 minutes
Cook Time: 45 minutes

One (1) pie crust -- I used a frozen one from Whole Foods, but you can make your own as well
Two (2) pounds of heirloom tomatoes
One (1) small yellow onion, chopped
One (1) egg, beaten
Two (2) cups of cheese, shredded -- I used 1 1/2 cups of Trader Joe's Cheddar and Gruyere Melange and 1/2 cup of sharp cheddar
3/4 cup of mayonnaise-- I used Duke's mayo 
Three (3) cloves of garlic, minced
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of Italian seasoning

Preheat oven to 425F degrees.
Remove seeds from the tomatoes and slice into 1/4-inch slices.

Place tomato slices on a paper towel to dry them as much as possible. If they are wet before going into the pie, it won't cook correctly.
In a medium mixing bowl, combine the shredded cheese, mayonnaise, egg, garlic, salt, pepper, and Italian seasoning.

In the pie crust, layer the chopped onion on the bottom. Top onion with cheese mixture, and then top cheese with tomato slices. Be sure to overlap tomato slices.
Next, layer the cheese mixture again, and top with tomato slices. Continue until you reach the top of the pie crust. The top layer should be tomatoes.

Bake tomato pie for 45 minutes.
Let cool slightly before you slice the pie. Serve while still slightly warm.