Heirloom Tomato Pie Recipe
When it comes to savory pies, tomato pie is my favorite by far. The tang of the tomatoes, enhanced by the basil and oregano and complemented by the creamy cheeses and buttery, flaky pie crust--there is simply nothing else like it in the world. Serve with a side of greens or a soup that goes well, and you have a wonderfully satisfying meal.
This recipe is vegetarian.
Heirloom Tomato Pie Recipe
- 2 large green onions
- 1 Tablespoon fresh oregano, minced (or 1 1/2 Tablespoons dried)
- 20 leaves of fresh basil
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 12 ounces yogurt cheese *
- 5 medium-sized heirloom tomatoes (why heirloom tomatoes?)
- 3/4 cup mayonnaise
- 1 teaspoon lemon juice
- enough freshly grated parmesan cheese to cover
- the makings for a double pie crust (here is a pie crust recipe)
* We used an Amish variety of yogurt cheese with garden vegetables in it.
1. Wash the green onions, oregano, and basil. Chop the green onions into rounds, roughly chop the basil, then mince the fresh oregano. Toss these in a small bowl with the salt and black pepper until mixed.
2. Grate the yogurt cheese and set aside.
3. Wash the heirloom tomatoes, then slice into rounds a little less than a half an inch thick.
4. Mix the lemon juice with the mayonnaise.
5. Preheat the oven to 350 degrees Fahrenheit (175 degrees Fahrenheit) with the rack in the middle.
6. Lightly coat your nine-inch deep-dish pie plate with shortening. I prefer to use a ceramic pie plate.
7. Roll out the lower crust, transferring it to the pie plate. Arrange into place. (You can use this recipe for the crust).
8. Place tomato rounds across the bottom of the pie. Cover with a thin layer of the basil/oregano/green onion mixture. Cover with a thin layer of cheese. Follow with another layer of tomatoes, another layer of the greens mixture, and another layer of cheese, until you have used up all of the tomatoes. Coat the top with the mayonnaise mixture evenly spread out, then grate a layer of parmesan over the top.
9. Roll out the top crust, lay it over the pie and seal the edges, then cut vent holes in the top.
10. Bake for 45 minutes to an hour, until the crust has browned and the tomato and cheese are bubbling out of the top.
11. Remove from oven and let stand for 10 minutes before cutting. Serve with a side dish of greens or a complementary bowl of soup. Enjoy!
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