Holiday2016: Savory Tomato Pie

  • Chef: Deborah Prefontaine
  • Ready in: If making your own crust, about 50 min to an hour.
  • Serves: 5 or more
  • Complexity: easy
Holiday2016: Savory Tomato Pie


  • 9" pre-baked pie crust
  • 7 roma tomatoes
  • 1/2 cup chopped green onion
  • 10 fresh basil leaves, chopped
  • 1 tsp white pepper
  • half a handful of salt
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 cup shredded smoked gouda
  • balsamic glaze, optional


Pre-heat oven to 350° Peel and slice tomatoes and place in a colander. Sprinkle with the salt and shaking vigorously till both sides of tomatoes have salt. Let sit 10 minutes over a sink to release juices. ( I shake several times to help tomatoes drain of juices and excess salt) Line pie crust with tomatoes, sprinkle with pepper, onions and basil. Mix mayonnaise and cheeses. I take a handful of this mixture and pat into small discs to cover or the basil get pushed into clumps. Gently spread cheese to fill in cracks. Bake in a 350° oven for 35-40 min. Serve over fresh spinach with balsamic glaze.

Leave a comment

You are commenting as guest.





americanhumane 2016