I have to admit that the first time I hear the name of this pie I winced. Tomato Pie? Well it isn't a sweet pie. It is a wonderfully savory pie. I first saw it over at the Joyful Adobe. It looked so good I had to give it a try. It is well worth it!
I also tried a whole wheat crust. I wasn't satisfied with the results so I won't post that recipe yet until I like it myself.
Fresh Tomato Pie
Pastry for a 2 crust pie
Fresh tomatoes (skins removed, seeded and sliced thin)
Basil (I used fresh and would use lots of it, maybe a couple of big handfuls)
you can also use dry basil, about a teaspoon should do
1/2 cup mayonnaise
2 cups shredded white mozzarella
Prepare your pie crust.
Prepare the tomatoes and dry them between layers of paper towels. I would recommend drying them as much as possible. The more water you can remove the better the end result will be.
Layer the sliced tomatoes in the pie crust till it is full.
Season with salt and pepper.
Chop up the basil and sprinkle it on top.
Mix the mayo and the cheese and spread on top of the tomatoes.
Cover the pie with the remaining crust, crimp the edges and make slits in the top.
Bake at 400 deg F for about 45-50 minutes.
Cool for about 20 minutes. (if you use a stoneware pan it takes a lot longer to cool)
***Changes I would make next time***
I would leave the top crust off. That would let more steam out. I didn't use near enough basil. I have adjusted the measurement above to account for that. I might even spread pesto in the bottom of the crust before I put the tomatoes. That sounds yummy!
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