Tomato Pie

Adapted from this pie crust recipe and Paula Deen’s tomato pie recipe

PIE CRUST INGREDIENTS

1¼ cups all-purpose flour
½ teaspoon kosher salt
½ cup cold unsalted butter, cut small cubes 🧈
2–4 tbsp ice water

FILLING INGREDIENTS

~10 roma tomatoes, sliced 🍅
~20 basil leaves, roughly chopped
1 bunch green onions, finely chopped
1 cup grated mozzarella
1 cup grated sharp cheddar 🧀
1 cup mayonnaise
1 tsp garlic powder
kosher salt and fresh ground pepper

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DIRECTIONS: PIE CRUST

• Combine salt with half the flour then cut in butter till crumby

• Cut in remaining flour till fully incorporated

• Sprinkle with ice water and form dough

• Wrap and refrigerate for 1 hour

• Roll out, drape over pie plate, crimp edge, and pierce bottom with fork

• Place weights in the pie shell and bake for 20–30 min at 400º (or until golden)

DIRECTIONS: FILLING

• Place tomatoes in a colander, sprinkle with salt and let sit 10 min

• Press excess water out of the tomatoes, stir, let sit 10 additional minutes, and press again

• Sprinkle pepper and garlic powder over tomatoes and stir

• Preheat oven to 350º

• Combine cheeses and mayonnaise

• Cover bottom of the baked (and cooled!) pie crust with ⅓ of the mayonnaise-cheese mixture

• Layer half the tomatoes, basil, and green onions

• Apply another layer of the mayonnaise-cheese mixture then layer the remaining tomatoes/basil/onions

• Spread the rest of the mayonnaise-cheese mixture on top of the pie and bake for 30 minutes (or until top is lightly browned)