Monday, July 6, 2015

Tomato Pie

Tomato Pie
4 to six fresh tomatoes, sliced
1/4 of a red onion, thinly sliced
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
Kosher salt
fresh cracked pepper
1 of my easy pie crusts, unbaked

Slice tomatoes.  Lay two to three layers of paper towels on the counter.  Lightly sprinkle salt on one side of tomato slices, and place the salted side down on the paper towels.  Then lightly sprinkle salt on the top (unsalted) side of the tomato slices.  The salt helps draw moisture out of the tomato slices.  Leave them on the paper towels for about 30 minutes.

Meanwhile preheat oven to 350˚ F (180˚ C).  Slice onion.  Put mayonnaise in a bowl with cheeses, and add fresh cracked pepper to taste (I like lots!) and stir to blend.  Prepare a pie crust.  

(Seriously, try my easy pie crust have everything in your kitchen, and it takes 5 minutes [you don't have to cut in butter or roll it out] and it tastes SO much better than store bought.  I use it for everything from quiche to chicken pot pie, and from pecan to fruit pies.  No, it is not Martha Stewart's way, but it so good for as easy as it is.  Making it in a glass pie plate is important.)

Place a layer of tomatoes in the pie crust.  Evenly spread the onion slices over the top, then add another layer using the remaining tomato slices.  Spread the mayonnaise/cheese mixture on top and spread to edges.  Bake for about 40 minutes or till cheese topping is brown and bubbly.


My notes:  When I have all the ingredients called for in the inspiration Tomato Pie recipe by Design Corral, I will try it that way too.  But I really loved the tomato being the star of the show in the one I made tonight.  Don't add additional salt to the mayonnaise and cheese mixture, there is plenty of salt on the tomatoes already.

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