Late summer is when tomatoes are at their peak, and that is when I make this pie. Inspired by a late-August visit to one of Long Island's best vegetable stands, my tomato pie is what might be called a “Northern” version, because it is made without mayonnaise, something I learned after moving to the South. This pie is best eaten the day it is baked and the day after, but it likely won’t last that long. —drwelker
pre-baked 9-inch pie shell, completely cooled
small yellow onion, sliced paper thin
torn fresh basil leaves
grated Gruyere cheese
grated cheddar cheese
Italian-seasoned bread crumbs
grated Parmesan cheese
Salt and fresh-ground black pepper
In This Recipe
Slice the tomatoes 1/8-inch thick and drain on paper towels for about an hour, giving them a gentle pat. When ready to assemble the pie, preheat the oven to 350 degrees. Combine the Gruyere and cheddar cheeses in a bowl and set aside.
Sprinkle some bread crumbs and a layer of Gruyere cheese on the bottom of the pie shell. Place a layer of sliced tomatoes, then a layer of onion. Sprinkle with salt pepper and some of the basil, then a layer of cheese. Continue layering the ingredients, until the pie is just heaping full.
Mix the breadcrumbs and Parmesan cheese, along with any remaining shredded cheese together. Spoon the mixture evenly over the top and then drizzle the olive oil all over.
Bake for 20-25 minutes, or until the cheese is melted and the breadcrumbs are browned. Allow the pie to cool slightly before slicing and serving.