Tomato Pie

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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When I first heard the term “Tomato Pie” it sounded unfamiliar and a bit strange to me.  I often think of sweet fruits like peach, blueberry, etc. for pie fillings but this savory pie is such a great dish to make utilizing fresh, homegrown tomatoes.  It’s a veggie pie that goes great with a side green salad but I also love that it yields leftovers for breakfast in the morning or lunch the next day.  A slice of warm tomato pie with a fried egg on top makes a delicious breakfast.

I’ve been experimenting with homemade pie crusts, and to be honest, they are time consuming.  After much trial and error, I feel as though I have finally perfected a great homemade pie crust (the recipe which I will share in a future post), however, I am certainly not opposed to using a store bought ready-made crust or a roll-out pie crust. Although I’m not thrilled about the ingredients used in pre-made pie doughs, in a pinch, I have used these often.  When doing so, I prefer to use the roll-out type because after crimping and forming your edges, it looks a bit more rustic and homemade.  If making your own pie crust sounds laborious and keeps you away from baking pies at home, then by all means, use a store bought one because there’s nothing better than homemade pies.

The ingredients for this Tomato Pie are straightforward – tomatoes, onion, basil and our Glory Kitchen Umbria nut & spice mix for a bit of extra tomato flavor and a crunchy topping.  Once you have the pie crust pre-baked, the rest is quite simple.  I hope you’ll give this Tomato Pie recipe a try while homegrown tomatoes are still abundant.

Tomato Pie

Ingredients

  • Umbria nut & spice mix
  • 1 par-baked pie crust, homemade or store bought
  • 2 tablespoons dijon mustard
  • 1/2 cup white or yellow onion, chopped small
  • 3-4 tomatoes, rough chop
  • 1 egg, whisked
  • 1 tablespoons fresh basil, chiffonade
  • 1 cup gruyere cheese, shredded
  • 1 cup white cheddar cheese, shredded (can substitute with mozzarella or monterrey jack)
  • olive oil, just a drizzle
  • salt and pepper

Instructions

  1. Slice a few tomatoes (about 5 slices), somewhat thin, and lay them on a paper towel to drain - these slices will be the decorative topping. Set these aside to allow them to dry out a bit. Chop the remaining tomatoes into a rough chop. Place them into a colander which has been placed into a large bowl to catch and drain the juices. Sprinkle the tomatoes with a bit of salt and set the colander aside to drain the tomatoes of their juices.
  2. Pre-bake the pie crust. Preheat your oven to 425°F. If you are making a homemade pie crust, make certain the crust is very cold (I put it in the freezer for about 15 minutes) lightly lay aluminum foil or parchment paper over the crust, fill it with weights (I use several cups of dry beans) and bake for 10-15 minutes or until the crust is lightly baked. Use the tines of a fork to prick to bottom of the crust so it does not bubble up. Do not let the edges turn brown. Remove and allow to cool a bit.
  3. Add the dijon mustard to the bottom of the cooled crust and spread it out evenly. Next, layer the chopped onions over the mustard.
  4. Take the tomatoes which were set aside in the colander, and with your hands, squeeze as much moisture as you can out of the tomatoes. You don't want a soggy pie so try and squeeze out as much as possible. I never throw out the tomato juice - it's delicious. I either drink it or save it to add into a soup or smoothie. Take the squeezed tomatoes and mix in the whisked egg. Layer these chopped tomato/egg mixture over the onions in the crust. Now add the basil chiffonade over the chopped tomatoes.
  5. Sprinkle the top of the tomato mixture with both types of shredded cheeses. Arrange the reserved and drained tomato slices (see photo) on top of the pie. Drizzle just a bit of olive oil over the tomatoes and rub the top with your fingers to distribute lightly over each tomato. Sprinkle the top with Umbria nut & spice mix.
  6. Bake the pie in a 425° oven until it is lightly browned and bubbly, anywhere from 25 to 45 minutes. Remove and allow to cool. Top with fresh basil and serve with a side salad.

Tomato Pie - Glory Kitchen
Tomato Pie - Glory Kitchen
Tomato Pie - Glory Kitchen
Tomato Pie - Glory Kitchen
Tomato Pie - Glory Kitchen
Tomato Pie - Glory Kitchen
Tomato Pie - Glory Kitchen