Tomato Pie

This is like a pizza but richer and with the deliciousness of a flaky pie crust. Feel free to add different seasonings, herbs, greens or other veggies. Just make sure whatever you add isn’t too watery. Enjoy with an arugula salad and you’ve got breakfast, brunch, lunch or dinner.

Ingredients

• 5 roma tomatoes , optionally peeled, and then sliced (we also added some halved cherry tomatoes)

• Handful of fresh chopped basil leaves

• 1/2 cup green onion, chopped

• 1 9-inch pre-baked pie crust (the more flaky the better)

• 1 cup shredded mozzarella cheese

• 1 cup freshly shredded cheddar cheese

• 3/4 cup mayonnaise (or half mayo, half Greek yogurt)

• 2 Tablespoons freshly grated parmesan cheese

• salt and freshly ground black pepper

Instructions

• 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.