Description
A savory Tomato Pie featuring a flaky pie crust layered with fresh tomatoes, creamy cheese filling, and a blend of whole grain mustard and herbs, baked to golden perfection. Perfect as a summer appetizer or light meal.
Ingredients
Scale
Pie Crust
- 1 store bought refrigerated pie crust
Tomatoes
- 4-5 tomatoes, sliced
- Salt (for draining tomatoes)
Filling
- 2 tablespoons whole grain mustard
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 1/2 cup parmesan cheese, shredded (divided into 1/4 cup for filling and 1/4 cup for topping)
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Pie Crust: Preheat your oven to 450°F (230°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish, pressing it into the bottom and up the sides. Crimp the edges as desired. Prick the bottom of the crust several times with a fork to prevent puffing.
- Par-bake the Crust: Bake the crust for about 10 minutes, or until it starts to lightly brown. Remove from the oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Prepare the Tomatoes: While the crust is baking, slice the tomatoes. Lay the slices in a single layer on a paper towel or clean kitchen towel. Sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then blot the tops of the tomatoes with a paper towel to remove additional moisture.
- Prepare the Filling: In a small bowl, combine mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup of the parmesan cheese, and the shredded cheddar cheese. Stir until well mixed and creamy.
- Assemble the Pie: Spread the whole grain mustard evenly over the bottom of the pre-baked crust. Layer half the tomato slices over the mustard. Evenly spread the cheese mixture over the tomatoes. Add the remaining tomato slices on top.
- Add Toppings and Bake: Sprinkle the remaining 1/4 cup parmesan cheese and chopped parsley over the top. Cover the pie loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is melted and the crust is golden brown.
- Optional Broiling: For a bubbly, lightly charred top, broil on high for 2–3 minutes, watching carefully to prevent burning.
- Cool and Serve: Remove the tomato pie from the oven and allow it to cool for about 10 minutes. Slice and serve warm, garnished with additional fresh parsley if desired.
Notes
- Salting the tomatoes helps remove excess water, preventing a soggy pie crust.
- Pre-baking the crust ensures a crisp bottom.
- Broiling at the end is optional but enhances the appearance and flavor.
- Use ripe but firm tomatoes for best results.
- Store leftovers covered in the refrigerator and consume within 2 days.
