One of the saddest things about the end of summer is the end of tomatoes that are bursting with flavor. I can hardly bring myself to buy grocery store tomatoes during the off-season because they are so far removed from the real thing.
We have enjoyed a great tomato season here in Charlotte and my window has been lined with big juicy farmers market tomatoes all summer long. I’ve been eating them every ways possible…tomato and mayo sandwiches, sliced with salt, caprese salads and most recently, tomato pie. I can’t let a summer pass without making this Southern specialty.
Tomato pie is a savory, cheesy pie that features layers of tomatoes, sweet onions, cheese and basil.
You start by pre-baking a pie crust and then forming your layers.
The cheese is a mix of gruyere, parmesan, greek yogurt and mayo and the gruyere totally makes the pie.
I can’t even explain to you how delicious this mix of ripe tomatoes, fresh basil and rich cheese tastes. Tomato pie is something to be experienced! I’ve tried a few recipes for tomato pie, featuring different types of cheeses, double v. single crusts, different herb combos, etc. This summer I’ve been loving the single crust tomato pie featuring packed with lots of fresh basil.
Here’s the recipe!
Southern-Style Tomato Pie
(Recipe adapted from Southern Living)
1 refrigerated or homemade pie crust
3 tablespoons plain greek yogurt
Preheat oven to 425. Line a baking sheet with foil. Place dough into a 9-inch pie plate and then line pie crust with aluminum foil. Place dried beans or pie weights on top of the aluminum foil and then place the prepared pie crust on the baking sheet.
While the pie crust is baking, place sliced tomatoes in a single layer on paper towels, sprinkle with salt and let stand. While the tomatoes are standing, saute the sweet onion with olive oil and a little salt over medium heat until lightly browned and softened, about 8-10 minutes.
In a medium bowl, prepare cheese mixture. Stir together cheeses, mayo, plain greek yogurt and salt to taste.
To assemble the pie, pat the tomatoes dry with a paper towel and then layer tomatoes, onions and basil and then top it all off with the cheese mixture.
Bake at 350 for 25-35 minutes, or until lightly browned. This will depend on your oven. If your pie crust starts to brown too much, cover it with foil.
Let cool for at least 15 minutes before serving.