Tomato Pie

Sometimes we all just need a little lovin...

This past weekend my family needed a little TLC along with a couple of other friends.  It had been a long week with the start of school and since we had an extra day attached to the weekend, well, it was the perfect time to cook a couple of summer standbys.  Tomato pie was at the top of the list - fresh tomatoes, creamy cheese with just the right flavors of basil and onion.  I posted this recipe about a year ago but changed just a couple of things by using homemade mayo and a little more onion.  I made one pie for us and a second one with extra love for a friend.  Happiness, with lots of oohs and ahhs were shared.

Happy Labor Day, all...just a little late.

One to keep and one to share!

Tomato Pie

• 4-5 large tomatoes
• 1 pie shell
• 1/3 cup mozzarella cheese
• 1/3 cup Parmesan cheese
• 4-5 large basil leaves
• 1/3 cup of thinly sliced vidalia onion
• 1/2 cup homemade mayo (recipe below) or other good quality mayo - not salad dressing
• 1/2 cup shredded cheddar cheese
• Slice 4-5 tomatoes with skin on and place on paper towels to drain - about an hour or longer if you have time.
• Set oven at 425 degrees.  Roll out pie dough and place in pie or tart pan.  Prick pie shell to prevent rising.  
• Bake for 8 minutes (lightly golden) and remove.  Turn down oven to 400.  Cool pie shell for about 20 min.
• Sprinkle grated/sliced mozzarella cheese and grated Parmesan cheese on bottom of pie shell.
• Layer the tomatoes, in a circular pattern overlapping each other.
• Sprinkle on fresh basil, ( I roll mine up and slice into thin strings) chopped vidalia, lots of fresh cracked pepper and salt.
• Mix 1/2 cup of homemade mayo with grated cheddar cheese.  Spread on top of the pie. 
• Bake at 400 degrees for about 35 minutes.  If the edges get brown early, put a pie ring on top or use a homemade one  - that's what I have....made out of tinfoil.
• Take out of oven and rest at least 20 minutes.

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Homemade Mayo

• 1 egg at room temperature
• 1 egg yolk at room temperature
• 1/2 teaspoon minced fresh garlic or dry garlic powder
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 3/4 cup extra virgin olive oil
• salt and pepper to taste
• Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together. 
• Add oil while blending on LOW speed ~ pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens. Make sure you pour the oil in slowly while blending ~ not all at once.Print Tomato Pie Recipe