Summer vacation last year took the Glutton family to Chincoteague Island off the coast of Virginia. During our stay a search for fresh farm produce led us to Church Street Produce, a small provider that just happened to have a handful of homemade pies available for purchase. It was there we were introduced to a tomato pie that represented everything satisfying about summer produce and vacation. Just how good was this pie? Let’s just say that three pies were purchased in a seven day period.
Paying tribute to summer vacation and tomatoes, the following is our rendition of the pie which captivated our gluttonous palates. It’s a clean simple construction of cheese, tomatoes, and crust that’s infused with subtle flavor bursts of herbs, basil, and scallions. Easy to make and difficult to stop eating.
- 1 pie crust
- 1 lb tomatoes (approximately 2 large)
- 1 cup mayo
- 1 1/2-3/4 cups shredded cheese (combo of cheddar, gruyere, and mozzarella)
- 2 scallions, finely chopped
- Celery salt
- Salt & pepper
- Basil, Oregano, Thyme – chopped (about 2-3 tablespoons total)
- Grated Parmigiano cheese
- Pre-heat the oven to 425°F with a rack in the lower-middle position.
- Roughly chop the tomatoes (chunks should be fairly large). Sprinkle with salt and let sit for 30 minutes.
- Roll out the pie crust and transfer it to your pie plate then trim edges and crimp.
- Prick the crust all over with a fork.
- Bake 12-15 minutes, until the crust is barely golden. Set aside and lower the oven temp to 350.
- While the crust is baking, mix together the mayo, cheese, a pinch of salt, pepper and celery salt. Set aside.
- Pat the tomatoes dry after 30 minutes.
- Place the tomatoes in the bottom of the pie crust and top with scallions.
- Sprinkle the tomatoes with celery salt, pepper, and herbs.
- Spread the cheese and mayo mixture evenly over all of the tomatoes to the crust.
- Top with parmigiano.
- Bake at 350 for 25-30 minutes – until golden brown and bubbly.
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