My tomato plants are out of control this summer, so I’m constantly trying to come up with new ways to use them. I’ve seen recipes for traditional tomato pie, but the mayo and cheese topping aren’t appealing to me. So, instead, I topped the slices of tomato with a basil pesto, cheese, and egg mixture. It might be the best thing I’ve ever made!
Pesto Tomato Pie
2014-09-08 16:55:25
Serves 4
Ingredients
- 4-5 medium tomatoes, sliced into 1/4-inch slices
- 1 unbaked pie crust (store-bought or homemade), fitted to a 10-inch pie pan
- 2 large eggs, beaten
- 1 cup of mozzarella cheese, grated
- 1 cup of sharp cheddar cheese, grated
- 2 tablespoons of prepared basil pesto
- Kosher salt and pepper
Instructions
- Preheat the oven to 375 degrees.
- Place tomato slices on a wire rack over a rimmed baking sheet. Sprinkle with salt, and let sit for 20-30 minutes to drain excess liquid from the tomatoes.
- With a fork, poke several holes in the bottom of the unbaked pie crust and then line it with parchment paper or aluminum foil.
- Partially fill the pie crust with pie weights or dried beans to weigh down the bottom of the crust during baking.
- Bake for 15 minutes, until the edges of the crust are golden. Let cool slightly, and then carefully remove the weights and paper.
- In a bowl, combine the eggs, cheese, and pesto. Season with salt and pepper.
- Gently blot the tomato slices with paper towels to remove any remaining liquid, and then place the tomato evenly in the pie crust.
- Spread cheese mixture over the top of the tomatoes.
- Bake at 375 for about 18-20 minutes.
- Let cool for 5-10 minutes before cutting.
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