Fresh Tomato Pie

This pie is a celebration of summer, filled with fresh tomatoes and only barely held together. I might say 6-8 Servings but seriously...I would share a whole one for dinner!

Course Pastry and Pie

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings -8 Servings

Calories 386kcal

Author Barb

Ingredients

1 recipe pastry for a single 9-inch pie crust homemade or store-bought
3 to matoes thinly sliced
2 tsp salt
3 cloves garlic minced
¼ cup chopped fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise

For Crumb Topping

½ cup Panko bread crumbs
½ cup shredded Parmesan cheese
1 Tbsp butter melted

Instructions

Preheat oven to 450 degrees
Press your pie crust into a 9-inch pie pan; prick bottom and sides with fork. Bake the crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from oven and cool completely.
Reduce oven temperature to 350 degrees
While the crust is baking, place tomatoes in single layers of a colander; sprinkle each layer with salt. Let sit for about 10 minutes to release moisture. Blot tomatoes gently with paper towels to remove most of the remaining moisture.
Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto the first layer of tomatoes.
Combine the ricotta cheese, mozzarella cheese and mayonnaise in a bowl and mix well. Dollop half of the mixture on top of the tomatoes, garlic and basil and gently spread to cover.
Repeat layering with remaining tomatoes, garlic, basil and cheese mixture.
Combine the Panko crumbs, Parmesan and melted butter and mix well. Sprinkle over the top of the pie.
Bake in the 350 degree oven until the cheese mixture is melted and bubbling and the pie crust and topping is a golden brown, about 30 minutes.
Serve warm or at room temperature.

Notes

I used my favorite crust with lard and butter but use whatever works for you.

I always keep a supply of Pillsbury crusts in the freezer; sometimes a last minute urge can't be met with a homemade crust and I think the crusts that are rolled and that fit into your own pie pan are the best option for a pre-made crust..

Nutrition