Hello! My name is Elizabeth, and I write the blog …with a little Style and Ease! Any good Southerner knows that Tomato Pie is one of those summer treats to be savored! Farm-fresh tomatoes, a flaky pie crust (of course mades with tons of butter….or worse, shortening!), and a cheesy layer on top!
Seriously, this is one of our favorite summertime dishes. For breakfast, lunch, or dinner.
I never thought that Hubs would eat a tomato pie though.
He HATES tomatoes.
With a passion.
But he loves salsa, tomato sauce, and ketchup.
(Can someone please explain this to me?)
Apparently there is a Hubs v. Tomato loophole…he will eat them cooked.
I got a tomato pie recipe from a friend years ago and have tweaked it along the way – I truly don’t measure anything out. I just basically mix and assemble. Easy!
On Sunday I was making the pie with some fresh tomatoes that our sweeter-than-sugar neighbors dropped off (it’s so important to cut the tomato slices and let them dry out for a few hours):
..and I realized I didn’t have a pie crust.
(I usually use a deep dish frozen pie crust in case anyone is wondering.)
I was going to make one until I read the directions in my cookbook (actually, I didn’t read them – I just saw how long the directions were on the page and went directly to Plan B). Rumage the fridge and freezer for anything closely resembling a crust.
Phyllo dough? Jackpot!
I just made sure the dough was soft and maliable by padding it with a damp paper towel and lined a pie pan with it. I have to say, I like the texture of it possibly more than a pie crust; it was crispy and light.
I just added about 1/2 cup of mozzarella cheese to the bottom of this (so no liquid from the tomatoes seep out and make the bottom soggy) and baked at 375 for 8 minutes.
While it baked, I made a mixture of 2 tbsp of homemade pesto, 1-1/2 cups of mayonnaise (I prefer the kind made with olive oil – it just makes this pie taste so much better), 3/4 cup of shredded mozzerella, and 1/2 – 3/4 cup of pecorino or parmesean cheese, shredded.
Once that is done and the cheese inside the crust is melted, layer the tomatoes and spread the cheese mixture on top.
Bake at 375 for 30 minutes or until top has turned a golden brown.
While the pie is baking, watch out for this guy! He’s developing a love for being in the kitchen just like his mama!
Please excuse the fact that it’s almost noon and he’s still in his PJs. They are just too cute – he looks like a prisoner with all those stripes!!
Seriously Mom, is the pie done…YET?!?!
I’m so hungry I’m going to eat your CAMERA! Nom nom nom…
Thankfully, shortly after that picture was snapped, we had this little beauty…
…and I got to have lunch with a pretty cool guy!
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Thank you SO much for your guest post Elizabeth! I am pretty sure (a) that pie looks AMAZING, and (b) you have one of the cutest lil’ punkins ever! I am still looking for guest posters, so if you would like to write a post for The Healthy Everythingtarian, email me at firstname.lastname@example.org.