Garden to Table : Tomato Pie Italian Style
I’ve not been posting new recipes for several months as I’ve been focusing my energy on a new project. Earlier this year I launched a YouTube channel about one of my other passions: gardening. Please visit my channel, “Garden time with Bel” and click the red SUBSCRIBE button. Anyhow, today I thought I’d head out to the garden and use my fresh tomatoes, onions and herbs to create another version of tomato pie. Nothing better than going grocery shopping in your garden and enjoying super fresh and tasty dishes! I’m happy to share with you something that combines my two passions: gardening and cooking! Enjoy.
Garden to Table: Tomato Pie Italian Style
Ingredients
- 1 prebaked deep dish pie shell
- 2 large fresh tomatoes, sliced 1/4 inch thick
- 1 teaspoon sea salt
- 1 cup freshly grated Fontina Cheese
- 1 8 oz cream cheese, room temperature
- 1/2 cup freshly grated parmigiano romano cheese
- 1/2 cup mayonnaise
- 1 teaspoon corn starch
- 1 large egg, beaten
- 2 small green onions, thinly sliced
- 1 cup chopped fresh herbs, (thyme, parsley, chives, basil)
- 2 cloves garlic, finely minced
- 1 teaspoon sea salt
Instructions
- Prebake your pie shell according to package directions. Let cool completely.
- While pie shell is baking, slice tomatoes 1/4 inch thick. Spread sliced tomatoes on stack of paper towels and sprinkle with 1 teaspoon sea salt. Let drain for 30 minutes. After 30 minutes check tomatoes for moisture. If still wet, take additional paper towels and cover tops of tomatoes, pressing down gently to soak up moisture. Leave covered while you prepare the cheese filling.
- In a large stand mixer, add all ingredients from fontina cheese through sea salt. Mix on medium speed until all ingredients are well combined (2 minutes)
- In a completely cooled pie shell, place one layer of tomatoes. Next cover tomatoes with half of the cheese/herb mixture. Add another layer of tomatoes. Cover with remaining cheese/herb mixture.
- Consider covering crust edges of pie with aluminum foil before baking so edges do not burn.
- Place in 350 degree oven and bake for approximately 45 minutes. Check center of pie to make sure it has cooked through.
- Remove tomato pie from oven. Let cool for at least 1 to 2 hours before slicing. This lets the cheese and tomatoes firm up a bit.
- Top with fresh basil leaves and a drizzle of extra virgin olive oil before serving.
Notes
- Use whatever kind of cheese you enjoy.
- Consider adding cooked and crumbled bacon.
- Consider adding well drained and chopped artichoke hearts to the cheese mixture.
- Best served slightly warm or room temperature.
- Can store in the fridge for up to 3 days.
- Does NOT freeze well. Moisture in the tomatoes makes this difficult.
Tried this recipe?Let us know how it was!
