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Recipes

How to Make the Best Tomato Pie

This article is written by a student writer from the Spoon University at UVA chapter.

With Spring finally here, I could not be more excited for tomato season. I pretty much live off of tomatoes all Spring and Summer, with a diet consisting of tomato sandwiches, bruschetta and salads. However, the ultimate way to eat your tomatoes this season is in this tomato pie.

I’m not usually a pie person but whenever my mom makes this I have at least two to three slices. The crust is so easy to make and turns out really flakey. Plus, the basil, tomato and cheese combo is one that can never be rivaled.

Tomato Pie

Difficulty:BeginnerPrep time: 30 minutesCook time: 50 minutesTotal time: 1 minuteServings:8 servings

Ingredients

Instructions

  1. Preheat the oven to 425°F.

  2. Photo by Jacqueline O'Reilly

    Slice the tomatoes 1/4 of an inch thick. Place them on paper towels, then sprinkle with salt and let them sit for 30 minutes to drain.

  3. Photo by Jacqueline O'Reilly

    Mix together the flour, sugar and salt. Then add canola oil and milk. The mixture should look crumbly.

    #SpoonTip: If you are feeling lazy you can use store-bought pie dough.

  4. Photo by Jacqueline O'Reilly

    Press the mixture into the pie pan, making sure to push the mixture up the sides of the pan. Then prick the bottom with a fork a few times.

  5. Bake the crust for 10 minutes.

  6. Photo by Jacqueline O'Reilly

    Sprinkle cheese in the baked pie shell. The whole bottom should be covered in cheese (basically there is never too much cheese here).

  7. Photo by Jacqueline O'Reilly

    Layer tomatoes on top of the cheese. Sprinkle with more cheese, thyme, basil, nutmeg and a pinch of salt. Then drizzle with olive oil.

  8. GIF by Jacqueline O'Reilly

    Bake for 40 minutes.

    #SpoonTip: If you want to make this as an appetizer, bake on a cookie sheet and use small Campari tomatoes.