Delicious Rustic Tomato Pie: Easy & Flavorful!

If you have never had a tomato pie this is the recipe to try! With the abundance of tomatoes available this time of year we need a new way to use them besides slices and sauces.

I used my heirloom Jersey Devil tomato for this recipe. It’s a great, flavorful, multipurpose tomato that holds up well.

From start to finish is over two hours, but most of that time is waiting. You’ll see as you read the instructions. It’s easy to make.

INGREDIENTS

1 ready made pie crust
1 1/2 lbs tomato cut thick, 1/4 inch
Two cloves garlic, diced
1 tsp salt
1 tsp tarragon
1 tbsp dijon mustard
1/2 cup mayonnaise
1 cup shredded swiss cheese, divided
Salt & pepper to taste
Egg wash (1 egg white and tbsp water)
Basil for garnish

Time: 2 1/2 hours

Temp: 425⁰F

Crust

If using a frozen pie shell, thaw completely and flatten. If using a refrigerated pie crust bring to room temperature, unfold or unroll. Place crust on a sheet of parchment, then on a cookie sheet and place in the refrigerator while working on filling. Cover with additional parchent or plastic to prevent drying out.

Filling

Place tomato slices in a large bowl, sprinkle with salt, garlic, and tarragon. Let stand for 5 minutes. Place mixture in a strainer and allow to drain for 20 minutes.

Mix mustard, mayonnaise, and one part swiss cheese in a bowl. Salt and pepper to taste.

Assemble

Remove pie crust from the refrigerator. Using the second portion of swiss cheese, make a ring of cheese roughly 2 inches in from the edge of the pie crust.

layer most of the tomato on the crust, inside the cheese ring. Top with mustard/mayonaise mixture, then remaining tomato.

Gently lift the edge of the pie crust to create a bowl shape, pinching and folding to hold it up. Sprinkle a little more cheese for garnish.

Place the entire cookie sheet in the freezer for 20 minutes, preheat the oven to 450⁰F.

Bake

Remove from the freezer and place directly into over. Bake at 450⁰F for 20 minutes, then reduce temperature to 375⁰F for an additional 30 minutes. If tomatoes begin to overcook, cover with a foil tent.

Remove from the oven and allow to cool for 60 minutes. Garnish with fresh basil and enjoy.