Author Notes
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
Ingredients
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1
pre-baked 9-inch pie shell, completely cooled
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2 pounds
ripe tomatoes
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1
small yellow onion, sliced paper thin
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1/3 cup
torn fresh basil leaves
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1 cup
grated Gruyere cheese
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1 cup
grated cheddar cheese
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1/2 cup
olive oil
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1 cup
Italian-seasoned bread crumbs
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1/2 cup
grated Parmesan cheese
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Salt and fresh-ground black pepper
Directions
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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.
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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.
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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.
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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.
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