We’re nearing the end of tomato season and I’ll miss it when fresh tomatoes aren’t available. I’ve eaten as many bacon and tomato sandwiches as I could, added tomatoes to salads and eaten them as oven-dried snacks. But I’m not finished with them yet!
Tomato Pie is on the menu today. It’s easy to make (when you don’t have the stress of a pie crust to make) and is very tasty. Give it a try.
Here we go.
Start with a pie shell.
Get some tomatoes.
Slice them (and drain them too).
Grab some Parmesan and mozzarella cheese.
Grate the cheese.
Mix together the Parmesan, mayonnaise, garlic, salt and pepper.
Lastly, get some fresh bread crumbs.
Now assemble the pie.
Layer tomatoes into the crust, all the way to the top.
Sprinkle the tomatoes with mozzarella cheese.
Then spread the Parmesan/mayonnaise mixture over top.
Finish with bread crumbs.
Tarte aux Tomates
I’ve had this recipe in my collection for a while, without any recollection of where it came from. There is a copy here: http://www.recipelion.com/Savory-Pies/Tarte-aux-Tomates–Tomato-Pie#
Tarte aux Tomates (Tomato Pie)
5-6 ripe tomatoes, sliced, drained on paper towels
9 inch pie crust, pre-baked
1/2 cup (or more) grated mozzarella cheese
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 clove garlic, minced
salt and pepper to taste
1/2 cup plain stuffing or bread crumbs
2 tsp. butter
Arrange tomato slices in pie crust and sprinkle with mozzarella. Combine mayonnaise, Parmesan, garlic, and salt and pepper. Spread mixture over tomatoes. Sprinkle with crumbs, dot with butter. Bake at 425°F for 25 – 30 minutes.