Tomato Pie.


Tomato Pie.

Well, we all wished for rain and we sure have had some over the past few days here in Central Florida! Not had a chance to be outdoors much so we thought we could create a dish to use up some of the delicious Tomatoes we bought at the Winter Park Farmers Market at the weekend, so here it is, the Tomato Pie.

What you will need:

  • 1 x nine-inch nonstick pie dish
  • 1 x nine -inch unbaked pie crust
  • 6 x medium tomatoes, peeled and sliced [you can use heirloom tomatoes for variation in color]
  • ½ cup chopped scallions
  • 1 x cup grated cheddar cheese
  • 1 x cup grated gruyere cheese
  • 1 x cup mayonnaise
  • 1 x tbsp. whole grain mustard
  • Salt and Pepper to taste


Blind bake the pie crust in the nine-inch pie tin as directed on the pastry packet.

Preheat the oven to 350 degrees Fahrenheit.

Place the peeled and sliced tomatoes in layers in a colander, sprinkle with salt and allow to drain for at least ten minutes to remove excess water and juice, otherwise the pie can become too soggy!

Allow the pastry case to cool and then spread a thin layer of the coarse grain mustard on the base, then layer the tomato slices and scallions on top of the mustard in the pie shell. Season with salt and pepper. Then combine the grated cheeses and mayonnaise and spread the mixture on top of the tomatoes and bake for 30 minutes or until the pie attains a light brown appearance. Allow to rest and serve warm.

This is a great basic recipe but you can always ring the changes by switching out the mustard for your favorite pesto, the gruyere for mozzarella and adding fresh basil to the layers.

Whichever version you bake, makes for a great lunch when served with a simple green salad or add a side of Parmesan potato wedges if you’re really hungry. Yum!


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