Southern Tomato Pie
Summertime, Summertime, Sum-Summ-Summertime!!!
Absolute perfection in two words: Tomato. Pie.
Sweet, Juicy, Ripe & Plump. Little colorful bursts of heaven.
Easily grown with a HUGE variety: Heirloom, Big Boy, Chocolate Cherry, Yellow Pear… these delightful tomatoes serve up spectacular dishes from snacks and apps all the way to the main course!
As Elegant and Lip-Smackin’ Good as this dish is,it is surprisingly,fabulously, summertime-tasticly, super simple to make! Thank the Summertime Gods for smiling down on us with ripe, juicy tomatoes-a-plenty! Here’s a tasty solution for what to do with your overabundance! Lemme Break it down for ya.
Now, first things first. Slice up those juicy plump tomatoes and lay them out on a couple layers of paper towels. Sprinkle them with Salt. DO NOT SKIP THIS STEP!!! If you do, you will have a watery pie…and NO ONE likes a watery pie! It’s best to let them sit out for at least a half hour on the paper towels. Then, be sure to blot the topside as well with a paper towel before layering! I only had a few gorgeous red tomatoes, but mixing up heirloom and different varietals in this recipe is always a plus!
To simplify tonight, I even used a pre-made piecrust and just jazzed it up a little. Karified it! 🙂
Press a little fresh Chopped Rosemary and Coarse Ground Black Pepper into the unthawed pre-made piecrust lightly with your fingertips. Bake 400 10-15 mins until just brown, or per instructions.
While this is baking in the Oven, you want to go ahead and make your Shallot/Cheese Mixture. Here’s whatcha need:
Finely Chop Shallots, Garlic and a few Chiles to taste!
Cook the garlic just a minute or two until fragrant, be careful not to burn it or it will turn bitter!
You can keep this super simple and just use Mayo and Cheddar Cheese, but…who are we kidding…When have I been know to do that?!?!?! This is gonna be SO MUCH BETTER!!!
Horseradish, Duke’s Mayo, Herbed Goat Cheese, Shaved Parmesan, Lemon Zest, Salt & Pepper
Next, Mix to combine cheeses. The Shallots should still be warm, which will make this step easier. Use Lemon Juice to thin out the mixture. Depending on the size of your lemon, you will need about 1/2 to the whole lemon. I had a large lemon and only needed to use half! You don’t want your mixture runny, just a thick but spreadable consistency.
Start by spreading a THIN LAYER of the cheese and shallot mixture onto the bottom of the Pie Crust. This extra step will help in keeping the bottom crust from getting soggy!
Next, add a Layer of Tomatoes
Dollop the Goat Cheese Mixture and tear some Mozzarella on top the Tomato Layer
Repeat if needed:
<— Tomato Layer
Cheese Layer —>
Finish Pie with Goat Cheese & Mozzarella. Top with Shredded Parmesan, Fresh Basil, Chiles & EVOO. Season with Salt & Pepper.
Pop in the Oven and Bake.
Fresh Out of the Oven!
As hard as this will be…..LET THE TOMATO PIE COOL for at least 15 mins. It needs to set!!!
For a quick, healthy side….serve with leafy greens. I dressed mine super simple and it was perfect. Squeeze the last half of the lemon over Greens. Drizzle 1 tsp EVOO. Season with Salt and Pepper. Toss. Serve.
Southern Tomato Pie
1 PreMade Pie Crust
2 Sprigs Rosemary, chopped
Coarse Black Pepper
2-4 Ripe Tomatoes, sliced
Handful Basil, torn
2 T EVOO
2 Shallots, minced
2 Garlic Cloves, minced
Chiles or Jalapeño, minced (to taste)
1/3 Cup Duke’s Mayonnaise
2 T Horseradish
8 oz. Herbed Goat Cheese Log, crumbled
1/2 Cup Shredded Parmesan, divided
4 oz. Mozzarella, torn & divided
1 Organic Lemon, juice & zest
Fresh Ground Pepper
*Preheat Oven 350. Slice Tomatoes and place on paper towels. Sprinkle with Salt and allow to drain. Set Aside. Next, take pre-made Pie Crust and sprinkle with Rosemary and Coarse Black Pepper. Press lightly with fingers into crust. Bake according to piecrust instructions until just browning. Remove from Oven and let cool.
*Meanwhile, Add 1 T EVOO to small Sauté Pan and sweat Shallots, Chiles, s&p about 3-5 mins until translucent. Turn down heat to Med-Low. Add Garlic and cook 2 mins more. Stirring some so you don’t burn the garlic! Next, add your Dukes Mayo, Horseradish, Goat Cheese, 1/3 Cup Parmesan, Lemon Zest, Torn Basil, Lemon Juice, salt & pepper. Mix to combine.
*In Cooled Savory Pie Crust, spread a THIN LAYER of Goat Cheese Mixture on the bottom. Add a Layer of Tomatoes. Then a Layer of dollops of Goat Cheese Mixture and Torn Mozzarella. Add another Layer of Tomatoes. Top with Goat Cheese Mixture, Torn Mozzarella, Torn Basil, and a few fresh chiles. Drizzle with 1 T EVOO and Season with Salt & Pepper.
*Bake 350 for 30 Mins or until top is brown and bubbly!
*Let cool for 15 mins before serving!
- Substitue ANY cheese you like. Swap the Goat Cheese for Feta. Use Shredded Mozzarella if you need to. Swap Parmesan for Asiago. Really, anything goes here.
- Even if you DESPISE MAYONNAISE…..you REALLY REALLY REALLY need it for this recipe. I cut it down to a super small amount. I PROMISE you won’t even know it’s in there. My hubby HATES mayo, and he LOVED this! Trust me.
- If you want to make your own crust….go for it! Add the herbs in at the end as its coming together! Using a pre-made pie crust that you roll out…no worries. Simply add the Rosemary and Pepper on top and press it in with your fingers or a rolling pin before you lay it in the pie plate.
- For the Love of All Things Soggy…..DON’T FORGET TO SLICE, SALT & DRAIN YOUR TOMATOES. I can not emphasize this enough. That’s the last I’m gonna say about that…
- If your Crust Starts to get to brown, use a pie crust shield or some foil around the edges to prevent burning!
- Experiment with different types of tomatoes. The result is sure to be Gorgeously Delicious!!!
And that’s that.
My Version of Southern Tomato Pie, Baby.