You will have a hard time letting this creamy tomato pie cool before you cut into it and take a bite. It is one of the best things you can make during the summer. Bring the pie to a picnic, luncheon or slice it up for dinner with a light salad.
Instead of using mayonnaise, I prefer to blend goat and cream cheese together with a little red wine vinegar, garlic, Oregano and Sage French Grey salt, and olive oil to create a more complex flavor. The goat and cream cheese perfectly compliments the tomatoes, basil and shallots. Finish the tomato pie with a layer of shredded white cheddar cheese which will bubble and brown slightly.
large, ripe tomatoes
pinches Margarita Himalayan Pink Salt
Goat and Cream Cheese Filling
cream cheese, softened
white cheddar, shredded
Oregano and Sage French Grey salt
lemon juice, freshly squeezed
red wine vinegar
extra virgin olive oil
buttery pie crust, preferably homemade
white cheddar cheese, shredded for top of pie
In This Recipe
Make the crust or thaw a frozen one. I highly recommend making a buttery homemade crust. You can make it ahead of time and freeze it or place in your refrigerator for a week well wrapped in plastic. If you do not have time, Wholly Wholesome pie crusts are very good and there are gluten free crusts as well.
Wash and cut up the tomatoes. Remove the seeds and place tomatoes in a strainer over a bowl to catch the juices. Add some Margarita Himalayan Pink Salt to the tomatoes to help them start breaking down. Let the juices drain into a bowl for at least 10 minutes. If you skip this step, you will have a soggy pie.
Chop the basil leaves, 1 shallot, and 2 cloves of garlic. Pack the chopped basil into a 1/4 cup measuring cup and add the basil to the tomatoes. Measure 1/4 cup of chopped shallots and 1 tablespoon of minced garlic. Add to the tomatoes. Toss all the ingredients together.
Make the goat or feta and cream cheese spread. I use goat but you choose what cheese you like best. Place 6 ounces of goat cheese crumbles in a food processor. Add 4 ounces of softened cream cheese and 1 cup of cheddar cheese. Now add 1 tablespoon minced garlic, 2 tablespoons minced shallot, 1/2 teaspoon Oregano and Sage French Grey, 1 tablespoon freshly squeezed lemon juice, 2 tablespoon red wine vinegar, and 1/2 cup of good olive oil. Mix together until smooth. Taste and see if you want another 1/2 teaspoon of Oregano and Sage herb salt.
Squeeze the tomatoes again to make sure you removed as much liquid as possible. Place the tomatoes in the pie crust. Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread.
Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned. Let sit for 15 minutes to cool and firm up or it will be a little soupy. We usually cannot wait and cut into within 5 minutes. It is so good! Enjoy.