Friday, August 1, 2014

Savory Tomato Pie


 It's the last day of Tomato Week.  I had a few beautiful yellow tomatoes and heirloom tomatoes left to use up.  I decided to make a Savory Tomato Pie, something that I've always wanted to try.  I did a little looking around and adapted Paula Deen's Tomato Pie recipe for this one.  Even my self proclaimed tomato hater enjoyed this pie.  I may just convert him into a tomato lover after all.  This is a lovely pie to serve at a brunch or party.  It was a big hit with the crowd.

2 store-bought 9" deep dish pie crust
5-6 tomatoes sliced in 1/4 inch thick
10-12 basil leaves
4 Tbs Parmesan cheese 

Cheesy Topping:
1 cup mayonnaise
1/2 cup sour cream
1/2 granulated garlic powder
1/2 tsp oregano
black pepper (to taste)
2 cups mozzarella cheese
1 cup cheddar cheese

Adapted from Paula Deen's Recipe from Food

Slice tomatoes and lay on baking sheet lined with some paper towels.  Season with salt and allow to sit for 10 minutes to drain excess liquid.    Then mix Cheesy topping.
Prick prepared pie crust with a fork on the bottom and then pre-bake pie crust at 350 degree for 25 minutes.  Then sprinkle Parmesan cheese on the bottom of each pie crust (2 Tbs per pie crust).   Layer half of the tomatoes and then the basil.

 Then layer the remaining tomatoes and top with the cheesy topping by dividing between the two crusts.  Bake in the 350 degree oven for 30-35 minutes.  Allow to sit for 10-15 minutes to allow pie to settle so it can be sliced easily.  Enjoy. 


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