Layers of juicy tomatoes, 3 cheeses, mayo, green onions, and fresh herbs baked to a golden perfection!
If you are like me and are swimming in fresh tomatoes from the garden, I have the PERFECT way to use them up! If you have never had a tomato pie it resembles pizza. It has so much flavor and is the best way to end summer!
I got to try out my Berden Large Chopping & Carving Board from Cole and Mason while making this recipe! It is a carving/cutting board, prep, and a serving board all in one! It has channels to drain juices into the and pour off. Every home cooks dream. It is extra large and high quality. You can shop here https://crrnt.app/COLE/ZXn_8QMv and use code: 15JENNICOOKS for 15% off! *Plus free shipping for Amazon Prime members.
Let’s get started on the pie.
Recipe:
- 3-4 med tomatoes sliced
- 1 unbaked pie crust
- 3/4 cup mayo
- 1 cup sharp med cheddar, shredded
- 1/2 cup Gruyere cheese, shredded
- 1/4 block of boursin cheese
- 1 egg
- 3 green onions, sliced
- 1/4 cup chopped basil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt & pepper
Directions:
- Line a baking sheet with paper towels and place tomatoes on top. Season with salt.(This draws out extra moisture)
- Let them sit for 30 minutes then pat with paper towels.
- Put the pie dough in a pie pan and poke the bottom with a fork. Bake at 350°F for 8 minutes. Set aside.
- In a bowl, combine the cheeses, (reserve a good handful of the shredded cheese for topping) garlic powder, paprika ,1 egg, basil, and onions. Mix.
- Spread the bottom of the pan with some the mixture.
- Layer some of the tomatoes. Now spread more mixture. Layer with more tomatoes and continue until done.
- Spread the last bit of the mixture on the top of the last layer of tomatoes.
- Sprinkle on the remaining shredded cheese.
- Bake at 350°F for 45 minutes.
- Let it rest for 20 minutes. Cut and serve immediately.
- ENJOY!
