Main
Tomato Pie
1 h 35 minServes 8Nutri-Score D€€
D
1 h 35 min
1 h 35 minTomato Pie
what you need
Ingredients
tomatoes (sliced thick or thin)Produce900 g
salt (for sprinkling the tomatoes)Spices6 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
fresh basil (leaves picked and minced, plus extra for topping)Produce15 g
black pepper (ground)Spices2 g
onion powderSpices3 g
garlic powderSpices3 g- smoked paprikaSpices3 g
- Aleppo pepperSpices2 g
sharp cheddar (shredded)Dairy225 g- pepper Jack cheese (shredded)Dairy225 g
mayonnaisePantry120 g- pie crust (store-bought or homemade)Bakery1 piece
per serving
Nutrition
278kcal
- Carbs
- 18 g
- Proteins
- 8 g
- Fat
- 19 g
what you’ll use
Tools
Oven
Pie dish
Mixing bowl
Colander
step by step
Method
- Step 1
Salt and drain the tomatoes
- Slice the tomatoes to the thickness you like and lay them on a drying rack.
- Pat them lightly dry, sprinkle with salt and let them sit so they release their juices and the pie doesn't turn soggy.
- Step 2
Prepare the onion and herb mixture
- Dice the onion into a bowl and add the minced garlic.
- Pick and mince the fresh basil and add it to the bowl.
- Season with salt, pepper, onion powder, garlic powder, smoked paprika and Aleppo pepper, then mix and set aside.
- Step 3
Blind bake the crust
- Lay the pie crust in a pan and prick it all over with a fork.
- Bake at 175 °C for about 10 minutes.
- Step 4
Make the cheese mixture
- In a bowl, combine the shredded sharp cheddar and pepper Jack.
- Add the mayonnaise and mix until the cheese clumps together.
- Step 5
Layer the pie
- Dab the tomatoes dry again.
- Spread a layer of the onion-cheese mixture in the crust, add a layer of tomatoes, then repeat.
- Finish with a final layer of cheese on top.
- Step 6
Bake the pie
- Bake until the top is golden and crispy.
- Let it cool before slicing so you don't burn your tongue.
- Step 7
Finish and serve
- Top with a little fresh basil and serve.