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Rustic Tomato Cheese Pie

September 14, 2015 by Judy 2 Comments

rustic tomato pie

It’s the time of year for tomatoes to be picked. I love having a small backyard garden. We plant tomatoes in the spring, watering and staking, looking forward to the lovely varieties of tomatoes we’ll happily harvest in August and September. I imagine fresh mozzarella cheese with tomato slices, salt and pepper on Italian white bread. Or tomato slices with browned butter drizzled over a plate of them. Or just sliced with a drizzle of olive oil and sea salt.

And then there is the cheesy and delicious TOMATO PIE.

tomato cheese pie

I had an extra pie shell from the pie dough I mixed up for “Nana’s Apple Pie”  and a whole lot of tomatoes coming from our backyard garden, so it was time for baking my annual Tomato cheese Pie. This is a wonderful recipe for an easy meal and is even tastier the second day if you enjoy leftovers. I heat up a slice in the microwave, sprinkle with some Parmesan cheese, and enjoy a light lunch from the garden! 

If you have a recipe for a 2 crust pie, just double the recipe below and bake two pies! They will keep in the refrigerator 2 days, so you can plan on leftovers. OR bake one for the neighbor who brings you tomatoes. I know some of you must have neighbors that do that. ?

tomato pie

tomato pie recipe

This pie may not win a prize for the prettiest or best looking pie, but it’s soooo good. The tomatoes bake up with the onions and the 3 cheeses for a creamy filling that is perfect for an early fall day.

Add a green salad or corn on the cob and dinner is ready.

I hope you enjoy this easy summer & early fall recipe for tomato cheese pie. Try the recipe and share your photos on Instagram if you like your results. Tag us #countrycupboardcookies so we can see your pie!

Rustic Tomato Cheese Pie
 
Print
Prep time
30 mins
Cook time
40 mins
Total time
1 hour 10 mins
 
Make this rustic tomato cheese pie when you have fresh garden tomatoes on hand.
Author: Country Cupboard Cookies
Recipe type: Pie
Serves: 6
Ingredients
  • 1 (9-inch) pie shell, baked
  • 4 medium plum tomatoes * you can use a variety of tomatoes
  • 1 cup chopped white onion
  • ½ tsp salt
  • ½ tsp pepper
  • 2 TBL chopped fresh basil
  • ½ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 cup grated Cheddar cheese
  • ½ cup Ricotta cheese
Instructions
  1. Bake & cool a 9 inch pie shell, you can use a refrigerated pre-made pie shell. (Pillsbury makes a good one) OR use this simple recipe from King Arthur flour.
  2. Preheat oven to 375 degrees.
  3. Cut 5 tomato slices for garnish, set aside. Slice the remaining tomatoes, removing the seeds if very seedy. (You don't have to remove all the seeds, just enough to avoid too much extra juice)
  4. Place half the slices in bottom of baked pie shell. Layer with ½ cup onion, ¼ tsp salt, ¼ tsp pepper and 1 TBL basil.
  5. Mix mayonnaise and cheeses in small bowl, then spread half the mixture over the tomatoes and onion layer. Repeat with remaining tomatoes, onion, salt, pepper and basil. Add remaining mayonnaise mixture.
  6. Place reserved tomato slices on top, sprinkle with additional cheddar cheese.
  7. Bake 35 to 40 minutes until golden brown.
  8. Cool 30 minutes and serve.
Notes
This recipe calls for plum tomatoes, but I've used heirloom, cherry, and regular garden variety tomatoes. I've also mixed different kinds with great results. If the tomatoes are very seedy, remove the bulk of them to avoid extra juice. If tomato slices are very juicy, you can dry a bit on a paper towel.
3.5.3251

 

Filed Under: Pies and Breads, Vegetarian Dishes Tagged With: pies, tomato cheese pie, tomato pie, tomatoes

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Comments

  1. Kim Hoeltje says

    September 16, 2015 at 8:35 pm

    Looks amazing!! Great way to use up some tomatoes from our garden!

    Reply
    • Judy says

      September 17, 2015 at 12:44 pm

      Bring on the tomatoes!

      Reply

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