Tomato Pie in Flaky Pastry Crust - Take 2 (This time, with peeled tomatoes!)

6th May 2008

Tomato Pie in Flaky Pastry Crust - Take 2 (This time, with peeled tomatoes!)

posted in Recipes, Food, How-To |

The first time I posted this recipe was back in September of ‘07. Two things have happened since then:

I figured out that I like this dish even better (if that was possible!) if I peel the tomatoes first, and
I have gotten much, much better at food photography.

So, here’s the same recipe, a second time around!

I make my own crust (the recipe is here), but store-bought should work fine too. If you have a pastry crust recipe you like though, feel free to use that!

If you’re using a commercial crust, you may want to pre-bake it for a few minutes at 425 degrees Fahrenheit.

If you’re picky like me, you might want to peel and de-seed your tomatoes before you slice them. If not, slice away. Lay your tomatoes on paper towels or cloth to absorb the excess water. No one wants a soggy pie! When your tomatoes are ready, fill your crust with them. Sprinkle with salt and pepper, basil and onion powder. Like I said in the original post, I am very liberal with the basil and salt.

tomato pie filled pastry crust
Then, mix 1/2 cup mayonnaise with 2 cups of your choice of shredded cheese (this time I used mozzarella). Spread this over the tomatoes.

tomato pie cheese filled pastry crust

If you’re using homemade crust, you can add the top now, making sure to poke vents into it. If you’re using a commercial crust, don’t worry! It’s just fine without a “lid.”

tomato pie double pastry crust

Protect the edges of your crust with a shield. If you don’t have a pre-made one, aluminum foil will work perfectly.

Bake at 400 degrees Fahrenheit for 20 minutes, then remove the foil.

cover pie crust edges with aluminum or tin foil

Bake for an additional 10-15 minutes, or until your crust is goldeny delicious.

tomato pie bake until golden

If you can wait, it’s good to let the pie sit for 10-15 minutes, so everything can congeal inside. I couldn’t wait this time, so the slices in these pictures are a bit oozy. (Mmm….) If you let it sit, it’ll slice into pieces that are actually triangular, rather than triangular-plus-oozage.

delicious tomato pie with flaky pastry crust

I missed some seeds I guess! But a few don’t bother me. Doesn’t it look delightful? Mmmmmm! Tomato Pie!

serve up tomato pie with pastry crust for dinner

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This entry was posted on Tuesday, May 6th, 2008 at 6:00 am and is filed under Recipes, Food, How-To. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 On May 6th, 2008, LSKcrochet said:

Oh my, that looks good! I’m terrible at making pie crust. The one time that I thought that I may have gotten the hang of it, my daughter sneezed on the dough right as I was placing it into the pan! I tossed it out and haven’t tried another since. I might have to try yours though!

posted on May 6th, 2008 at 10:18 am

2 On May 6th, 2008, kathleen said:

That looks amazing! I love your blog too!

posted on May 6th, 2008 at 3:20 pm

3 On May 7th, 2008, Lucy said:

That pie looks so lovely. I can’t wait to try it. I am wishing I had my hands on some fresh tomatoes to try it right now!! My plants are so tiny. I don’t know if I can’t wait! Thanks for sharing such a lovely pie!

posted on May 7th, 2008 at 4:47 pm

4 On May 8th, 2008, How to Boil Corn on the Cob Perfectly - Too Easy for a Recipe! » Joyful Abode said:

[…] It was perfect! Well, almost perfect. It was early-season corn and not the best I’ve ever had, but it was delicious and cooked properly! With just a smear of butter and a few shakes of salt, it was delicious with our dinner of tomato pie. […]

posted on May 8th, 2008 at 6:01 am

5 On May 13th, 2008, elizabeth of course said:

Oh my! I’m making this tonight!

posted on May 13th, 2008 at 6:46 am

6 On May 13th, 2008, Betty said:

This looks so awesome. I saw it the other day and had to make it. So just assembled it and it’s in the oven!!
I can’t wait for the 30 minutes to be over. Thanks for sharing your recipes!!

posted on May 13th, 2008 at 3:10 pm

7 On May 16th, 2008, Jen said:

Wow, that looks and sounds amazing! I may have to whip it up this weekend!

posted on May 16th, 2008 at 4:23 pm

8 On May 29th, 2008, anna said:

looks delish! about how many large tomatoes do you end up putting into your pies?

posted on May 29th, 2008 at 1:32 pm

9 On May 29th, 2008, Joyful Abode said:

Anna, I generally buy around 4-6 if they’re big, more if they’re small… err on the side of too many. It’s not a horrible thing to have extra tomatoes around!

posted on May 29th, 2008 at 6:34 pm

10 On August 9th, 2008, BJ said:

Thanks for a most delicious recipe. I have shared it many times. Blessings!

posted on August 9th, 2008 at 11:46 am

11 On November 29th, 2008, How to make Flaky Pastry Pie Crust - Step by Step with Photos » Joyful Abode said:

[…] posted a few times about things cooked in pie crusts: Tomato pie, Tomato Pie Again, and Zucchini […]

posted on November 29th, 2008 at 7:30 pm

12 On June 26th, 2009, JC said:

Being a true “GRITS” I love a tomato pie, I do however like to chop my Vidalia onion, mix with a clove of pressed garlic and use fresh basil, layering this mixture and then a layer of tomatoes…the most ecellent treat this time of year with an ear of Silver Queen corn.

posted on June 26th, 2009 at 6:50 am