Summer is upon us which means heirloom tomatoes are ripe and ready! Take advantage of the beautiful tomato bounty that is available this summer and make an Heirloom Tomato Pie.
I modified this recipe from Garden & Gun, one of my most favorite Southern Style & Food mags.
This recipe below calls for a topping of bread crumbs which is delicious, but I’ve made it with a pie crust top as well and it is equally loved and cherished!
Tomato pie is an excellent side dish to bring to any pot-luck or dinner party. It’s unique, in-season and pretty darn easy to make. Make sure to get different heirloom varieties if possible! Yellow, red, green stripey! Tomatoes should be ripe and bursting with flavor. You can make this with regular hot house tomatoes, but it’s just not going have that yummy heirloom tangy tomato taste.
Heirloom Tomato Pie Recipe
Ingredients
- 1 small onion, minced
- 3 garlic cloves, minced
- 4 tbsp. extra virgin olive oil, divided
- 1 tbsp. Dijon mustard
- 9-inch (organic from Spouts) pie shell * pie top crust if you don’t want to do breadcrumb topping
- 1 lb. assorted (organic from Spouts) heirloom tomatoes (any variety,but fun to mix up colors), sliced ¼-inch thick
- 2-3 oz. fresh goat cheese, crumbled (don’t use Feta! Feta doesn’t melt well!)
- ½ oz. fresh basil chopped
- OPTIONAL – 1 tbsp. Balsamic Reduction sauce (Trader Joe’s has pre-made sauce – use balsamic vinegar if you can’t find the reduction sauce)
- ½ cup plain bread crumbs
- 1 oz. grated Parmesan cheese
- Herb Salt and fresh black ground pepper
Preparation
Preheat oven to 400 degrees.
In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
Place pastry shell in a 9-inch pie dish or use a pie shell that is already in foil. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and balsamic reduction over the tomatoes. Top with remaining basil.
I typically serve this ‘warm’ but not hot. It’s too runny when hot, so let it cool down before serving.
Printable Recipe Here:
Ingredients
- 1 small red onion, minced
- 3 garlic cloves, minced
- 4 tbsp. extra virgin olive oil, divided
- 1 tbsp. Dijon mustard
- 9-inch (organic from Spouts) pie shell * pie top crust if you don't want to do breadcrumb topping
- 1 lb. assorted (organic from Spouts) heirloom tomatoes (any variety,but fun to mix up colors), sliced ¼-inch thick
- 3 oz. fresh goat cheese, crumbled (don't use Feta! Feta doesn't melt well!)
- ½ oz. fresh basil chopped
- 1 tbsp. Balsamic Reduction sauce (Fresh & Easy/or Trader Joe's has pre-made sauce - use balsamic vinegar if you can't find the reduction sauce)
- ½ cup fresh bread crumbs - I make my own out of any leftover bread rolls on hand - fluffly crumbs absorb the oil and cheese better.
- 1 oz. grated Parmesan cheese
- Herb Salt and fresh black ground pepper
Instructions
- Preparation
- Preheat oven to 400 degrees.
- In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
- Place pastry shell in a 9-inch pie dish or use a pie shell that is already in foil. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and balsamic reduction over the tomatoes. Top with remaining basil.
- In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.
- Bake 35-40 minutes, or until topping and crust are golden brown.
Enjoy!
