Parmesan Tomato Pie Recipes

TOMATO PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
• Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
• Combine the grated cheeses and mayonnaise or Greek yogurt together.
• Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
• Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
• You might also like, Garden Vegetable Pie.

BEST TOMATO PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.