Savor Summer A Little Longer with a Southern Tomato Pie

Something happened to me this summer. I got a little lazy in the kitchen. As a result, I didn't get around to making my scrumptious tomato pie in the peak of North Carolina's tomato season. But, there is good news.  We still have a few weeks left to get the last of the farmer's crop, and turn those tomatoes into the best pie you've ever tasted.

Southern Tomato Pie
Photo by  Hines-Sight Blog Food Contributor, Mandi McClure
If you've never had tomato pie, you're missing out!  My friend, Mandi McClure, of Lincolnton, North Carolina is at her local farmer's market every weekend before I even get out of bed.  I'm not joking!  She's always making farm-fresh goodies like this pie, and I'm excited to announce that she'll be joining me on this blog as a food contributor. She made this delectable pie last week.

Mandi's recipe is very similar to mine, and we will give you alternate directions so that you can tailor the pie to your preferences.

Savory Southern Tomato Pie
(adapted from Southern Living, August 2011)

Puff Pastry (you can also use regular pie crust instead)
4 medium tomatoes, peeled and cut into 1/2 inch thick slices (about 1 1/2 lbs)
1/2 tsp salt
1/2 cup mayonnaise 
2 Tbsp chopped fresh basil
1 cup (4 oz) shredded Parmesan cheese, divided

  • 1. Preheat oven to 350º. 
  • 2. Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 45 minutes to an hour. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese. 
  • 3. Cut the puff pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick the bottom and part way up the sides with a fork.
  • 4. Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
  • 5. Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving. Garnish with whole basil leaves if desired.

**Leigh's Alternate version:
Add 1/4 tsp of pepper and 1/2 cup of diced onions to the above list of ingredients. Use one cup of Cheddar Cheese and 1 cup of Mozzarella cheese rather than Parmesan cheese.

My pie, adapted from one of my favorite cookbooks from Edenton, North Carolina, uses a pie shell.  Preheat oven to 425 degrees, and bake crust for five minutes; reduce heat to 400 degrees. Remove from oven and arrange thick tomato slices in the shell. Mix salt, pepper, basil and onion.  Sprinkle over tomatoes. Mix mayonnaise and cheese; spread on top. Bake for 35 minutes. Let cool 10 minutes before slicing. 

You could even be adventurous, and use all three cheeses. Enjoy!

Just a quick reminder for my Raleigh-area readers, the First United Methodist Church-Cary 20th Annual Children's Consignment Sale will be held September 14-15.  As I told readers in my column on TriangleMom2Mom this week, I never pass up a good consignment sale. You can learn more about the sale on the church's website

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