Tomato Pie is super popular at my local farmers market and regularly sells out during tomato season. I keep missing my opportunity to buy one so I bought all the ingredients today and tried it out with both crust and phyllo pastry. I’m loving the phyllo pastry version just as much as the traditional tomato pie.
4-6 Large Ripe Tomatoes Or equivalent quantity in small tomatoes
1/2 cup Fresh Herbs I used a mixture of basil, oregano, rosemary, tarragon and sage.
1 Sweet Onion
1 clove garlic
2 cups Shredded Cheeses Medium or Sharp Cheddar, Swiss, Mozzarella, Smoked Gouda, and/or Monterrey Jack
1 cup Duke’s Mayonnaise Or other Mayonnaise that doesn’t contain sugar
1 tbsp. olive oil
Salt & Pepper
2 High Quality Pie Crusts or Phyllo Pastry
- Follow directions on pie crust. Be sure to preheat it so that your pie does not turn out soggy. Or use phyllo pastry sheets by brushing melted butter on each sheet.
- Preheat oven to 350 degrees F.
- Set a colander in the sink. Slice tomatoes and sprinkle the slices with salt and place them in the colander. Allow the tomato slices to drain for at least 10 minutes. I like to drain them even longer and place them on a paper towel as well to lower the moisture content.
- Chop the onion into nice bite size pieces and lightly brown them in a pan with olive oil. As the onions cook, chop of the herbs and garlic and add to the onions for the last few minutes of cooking.
- Mix shredded cheeses with Mayonnaise and egg together and then add the onion mixture and season with salt and pepper.
- Spread a layer of cheese mixture and then layer tomatoes and top with another layer of cheese mixture. Sometimes I toss the tomatoes into the cheese mixture and it works great as well.
- Bake for 30 minutes or until lightly browned.
- Slice and enjoy.