This Heirloom Tomato Pie recipe is to die for. Although it is so easy to just want to sit and eat these beautiful tomatos plain, this is a simple vegetarian meal to make with your tomato bounty. It is the perfect reminder of summer.
I did tweak a few things from this particular recipe based on what I had at home.
I substituted ricotta for the mayo, and used a combination of parmesan and gruyere (because that’s what I had on hand) instead of the mozzarella and manchego that the recipe calls for. Also, I made this recipe on a week night, so I didn’t have time to prepare my own pie crust.
Please visit the original recipe here to find out how to make her cornmeal pie crust.
Heirloom Tomato Pie
A delicious taste of summer
Ingredients
- 2 tablespoons plus 1 tablespoon olive oil
- 4 small or 3 large shallots thinly sliced
- 2 1/4 pounds mixed heirloom tomatoes
- 1 1/2 teaspoons Kosher salt
- 3/4 cup grated mozzarella cheese
- 3/4 cup grated manchego cheese
- 1/4 cup regular or reduced fat mayonnaise used ricotta
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon ground pepper plus additional for sprinkling on top of pie
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shallots and cook, stirring until golden, about 15 minutes. Let cool.
- Meanwhile, thinly slice the tomatoes. Gently toss with the Kosher salt in a colander. Let drain, tossing occasionally for 30 minutes.
- Increase the oven temperature to 375˚. (If making the crust ahead of time, make sure to preheat the oven to 375˚ before beginning the filling.) Combine the manchego, mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, black pepper, and the sautéed shallots in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with remaining 1 tablespoon olive oil and season with additional ground pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each of chives and parsley.
- Note: Freshly shredded (not pre-ground from the market) parmesan can be used in place of the Manchego cheese.
Notes
Adapted from Sifted Focus
To see a list of our vegetarian dishes click here or visit our Pinterest board.
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