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.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 20 minutes
- Servings: 8 servings
Preheat the oven to 425°F.
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.
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.
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.
Bake the crust for 10 minutes.
Sprinkle cheese in the baked pie shell. The whole bottom should be covered in cheese (basically there is never too much cheese here).
Layer tomatoes on top of the cheese. Sprinkle with more cheese, thyme, basil, nutmeg and a pinch of salt. Then drizzle with olive oil.
Bake for 40 minutes.
#SpoonTip: If you want to make this as an appetizer, bake on a cookie sheet and use small Campari tomatoes.