Tomato Pie Recipe
This charming tomato pie recipe is a southern classic that is perfect for summer when tomatoes are at its peak. With a flaky pie crust, layers of juicy tomatoes, fresh basil, and a creamy cheese topping, it is a comfortable dish that serves as a brunch centerpiece, a light dinner, or even a potalked favorite. Its mixture of simple ingredients and large taste makes it a delicious indifferent for any recipe collection.
Equipment
- 9inch pie dish
- Baking sheet
- Mixing bowls
- Knife and cutting board
- Paper towels
- Oven
Ingredients
- 9 inch unbaked pie crust (homemade or store-bought)
- 4 medium ripe tomatoes, sliced
- 1 tsp Salt
- ½ tsp black pepper
- ½ cup chopped fresh basil
- ½ chopped green onions
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¾ cup mayonnaise
- 1 tbsp Dijon mustard (optional)
Instructions
- Preheat stove to 375°F (190°C). Put the pie outside in a9-inch pie dish and pre-bake for 10 minutes. Let it cool marginally.
- Plan tomatoes: Put tomato cuts on paper towels, sprinklewith salt, and let sit for 10–15 minutes to draw out overabundance dampness.Pat dry.
- Layer fixings: Orchestrate tomato cuts within the cooledoutside. Sprinkle with dark pepper, basil, and green onions.
- Blendtopping: In a bowl, combine cheddar, mozzarella, mayonnaise, and Dijon mustardon the off chance that utilizing. Spread equitably over the tomatoes.
- Prepare for 30–35 minutes or until the beat is brilliant andbubbly.
- Cool and serve: Let the pie rest for 10 minutes some timerecently cutting. Serve warm or at room temperature.
Notes
This tomato pie recipe is a delicious festival of ripe tomatoes, fresh herbs and melty cheese -a summer favorite that you want to make repeatedly.