No. Tomato pie is usually savory and served as a first course or an entree with a salad. A galette is even easier and here is a favorite. I use varied cheeses, like feta or cheddar:
Flo Braker's Cheese and Tomato Galette
!/2 recipe Galette Pastry (recipe below)
4 oz cheese (mix fresh mozzarella and parm, or use cheddar or feta)
1/4 cup basil leaves, cut into a chiffonade
3 ripe, but firm plum tomatoes (more flesh, less water)
Coarse salt
Mix cheeses and basil and spread on dough that has been laid onto parchment on a baking sheet, leaving a 2' border of pastry. Slice tomatoes and arrange over cheese. Spinkle with salt. Fold border over filling. ( I brush with egg wash to glaze)
Bake 35 to 40 minutes until golden and crisp. Let cool on rack 10 min. then remove parchment and gallette to rack. Serve warm or room temp.
Dough:
1 cup flour
1/4 c cornmeal
1 teaspoon sugar
1/2 teaspoon sea salt ( I use more if Kosher)
7 tablespoons butter (3 1/2 oz.) unsalted and cold
3 level tablespoons sour cream (or buttermilk or whole yogurt)
5 tablespoons ice water
Cut in butter into dry ingredients, leaving some larger pieces about the size of small peas. Whisk sour cream and water in small bowl ( I'd start with I or 2 tablespoons water). Sprinkle over dry ingredients. Toss with fork. Use more water if necessary, 1 teaspoon at a time. Form into 2 cakes, wrap in plastic and refrigerate at least 2 hours before rolling.
There are two answers to this:
Some people from the Jersey area would say that it is a type of pizza - one that has the sauce on top of the cheese.
Others may see tomato pie as a savory meal. Tomatoes are layered with cheese, basil and mayo and baked in a flaky pie crust. Here are two recipes to give you the idea:
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Flo Braker's Cheese and Tomato Galette
!/2 recipe Galette Pastry (recipe below)
4 oz cheese (mix fresh mozzarella and parm, or use cheddar or feta)
1/4 cup basil leaves, cut into a chiffonade
3 ripe, but firm plum tomatoes (more flesh, less water)
Coarse salt
Mix cheeses and basil and spread on dough that has been laid onto parchment on a baking sheet, leaving a 2' border of pastry. Slice tomatoes and arrange over cheese. Spinkle with salt. Fold border over filling. ( I brush with egg wash to glaze)
Bake 35 to 40 minutes until golden and crisp. Let cool on rack 10 min. then remove parchment and gallette to rack. Serve warm or room temp.
Dough:
1 cup flour
1/4 c cornmeal
1 teaspoon sugar
1/2 teaspoon sea salt ( I use more if Kosher)
7 tablespoons butter (3 1/2 oz.) unsalted and cold
3 level tablespoons sour cream (or buttermilk or whole yogurt)
5 tablespoons ice water
Cut in butter into dry ingredients, leaving some larger pieces about the size of small peas. Whisk sour cream and water in small bowl ( I'd start with I or 2 tablespoons water). Sprinkle over dry ingredients. Toss with fork. Use more water if necessary, 1 teaspoon at a time. Form into 2 cakes, wrap in plastic and refrigerate at least 2 hours before rolling.
Some people from the Jersey area would say that it is a type of pizza - one that has the sauce on top of the cheese.
Others may see tomato pie as a savory meal. Tomatoes are layered with cheese, basil and mayo and baked in a flaky pie crust. Here are two recipes to give you the idea:
http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html
http://www.cinnamonspiceandeverythingnice.com/2011/09/tomato-cheddar-and-bacon-pie.html