SCOTT'S TOMATO PIE

 

Also on the blog is Carla's Tomato pie that I have made for years, and it is delicious!  Scott recently made this one, and I love it too!  The tomatoes in this one are sliced instead of chunked like in Carla's, and this one is more of an Italian flavor, with basil, red wine vinegar, and the addition of Parmesan.  I have made it several times this summer, and everyone loved it every time I made it.  Full disclosure -- I made Carla's one time and it was loved as well.  Try them both if you love summer tomatoes as much as we do.  Neither will disappoint!  The picture is Scott's, and I chose to add Parmesan on top of my pie so it will look like this picture except with a little melted Parmesan on top.

6-8 medium tomatoes, either heirloom or fresh from a farmer's market

3 t salt divided

2 t red wine vinegar

Unbaked pie crust

2-3 c shredded sharp white cheddar cheese

1/3 c mayonnaise

1/4 c chopped green onion

1/2 c freshly grated Parmesan cheese, divided

2 TB all-purpose flour

2 TB chopped fresh basil*

1 TB chopped fresh oregano*

1 TB chopped fresh dill, optional*

1/2 t black pepper

Place tomato slices on 3 layers of paper towels, and sprinkle with 1-1/2 t salt.  Let stand for 1 hour.  Pat tomatoes dry.  Drizzle with vinegar.  Reserve 7 slices for top.

Preheat oven to 375 degrees.

In a medium bowl combine cheddar, mayo, green onion, flour, herbs and remaining 1-1/2 t salt.

Sprinkle half of Parmesan in bottom of prepared crust.  Top with half of tomato slices, half of cheddar mixture and repeat with other half of tomatoes and cheddar.  Top with reserved tomato slices and sprinkle remaining Parmesan cheese.  

Bake until edges of crust begin to lightly brown, about 55 minutes to an hour, covering edges with foil to prevent excess browning, if necessary.  Let cool on a wire rack for 1 hour before serving.  This step is necessary or the pie will be too soft.

*The dill in my herb garden bolted so I didn't have it any of the times I made this pie, but the original recipe called for it so I listed it as optional.  The second time I made it I wasn't at home and didn't have fresh herbs so I sprinkled Italian seasoning instead, and it was still tasty.