Tomato Pie Recipe

Name: Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 garden-ripe tomatoes, preferably heirloom, cored and thinly sliced; 1 1/2 teaspoons coarse kosher salt, for sprinkling, plus more as needed; One 9-inch pie plate lined with your favorite pie crust, unbaked; 1 tablespoon olive oil; 1 sweet onion, finely chopped; Freshly ground black pepper; 1/2 cup chopped mixed fresh herbs such as chives, parsley and basil; 1/2 cup freshly grated Gruyere (2 ounces); 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces); 1/4 cup mayonnaise

Servings: persons

4 to 5 garden-ripe tomatoes, preferably heirloom, cored and thinly sliced
1 1/2 teaspoons coarse kosher salt, for sprinkling, plus more as needed
One 9-inch pie plate lined with your favorite pie crust, unbaked
1 tablespoon olive oil
1 sweet onion, finely chopped
Freshly ground black pepper
1/2 cup chopped mixed fresh herbs such as chives, parsley and basil
1/2 cup freshly grated Gruyere (2 ounces)
1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
1/4 cup mayonnaise

1
Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
2
Place the tomatoes on a rack in the sink in 1 layer.
3
Sprinkle with the salt and allow to drain for 10 minutes.
4
Line the pie shell with foil and fill with pie weights, dried beans or rice.
5
Bake in the lower third of the oven for 20 minutes.
6
Carefully remove the weights and foil.
7
Return to the oven and bake until light golden, 10 minutes more.
8
Remove to cool in the pan on a wire rack.
9
Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat.
10
Add the onions and season with salt and pepper.
11
Cook until soft and translucent, 3 to 5 minutes.
12
(Don't skip this step!
13
Not cooking the onions will make the pie soggy and wet.)
14
Pat the tomato slices dry on both sides with paper towels.
15
Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell.
16
Season each layer with pepper.
17
Combine the grated cheeses and mayonnaise together.
18
Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes.
19
Remove to a rack to cool.
20
Serve warm or at room temperature.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 5 garden-ripe tomatoes, preferably heirloom, cored and thinly sliced, 1 1/2 teaspoons coarse kosher salt, for sprinkling, plus more as needed, One 9-inch pie plate lined with your favorite pie crust, unbaked, 1 tablespoon olive oil, and more.

Yes, Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Pie

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