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Cheesy Herbed Heirloom Tomato Pie

 
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Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Yield

6

servings

Prep

10

min

Cook

60

min

Ready

110

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

3 large tomatoes
about 1 1/2 pounds, cut into 1/2-inch-thick slices, use heirloom if you have them
¼ cup dijon mustard
1 cup mozzarella cheese
coarsely grated, swiss or guyere works well too
*
1 tablespoon parsley leaves
freshly and finely chopped
1 tablespoon thyme
freshly chopped
*
1 clove garlic
minced
2 tablespoons olive oil, extra-virgin
kosher salt
as needed
*
black pepper
freshly ground, as needed
*
1 pie shell (9 inch)
thawed, if using store-bought, or home-made

Directions

Blind baking

Preheat the oven to 375℉ (190℃). Line the pie shell with foil and fill with pie weights, dried beans. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil.

Return the pie shell to the oven and bake for 10 minutes more or until lightly golden. Cool in the pan on a wire rack.

Turn up the oven to 400℉ (200℃).

Prepare Tomatoes

Meanwhile, Sprinkle the tomatoes with salt and drain in a colander for 15 minutes.

Meanwhile prepare the tomatoes.

Slice the cored tomatoes into 1/2-inch slices.
Place the slices into a colander, sprinkle some sea salt, and let sit for about 15 minutes.

Assembly

Spread the mustard over the bottom of the shell and sprinkle the cheese over it.

Blind baked herbed pie crust ready for filling in a glass pie plate on a wire rack.
Blind baked herbed pie crust spread with Dijon mustard ready for filling in a glass pie plate on a wire rack.

Arrange the tomatoes over the cheese in 1 overlapping layer.

Blind baked herbed pie crust spread with Dijon mustard and partially filled with shredded mozzarella cheese in a glass pie plate on a wire rack.
Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Bake until the pastry is golden brown and the tomatoes are very soft; about 40 minutes.

Herb drizzle

In a small bowl, mix together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend.

The herbed tomato pie after first baking, removed from the oven on a wire rack ready for drizzling of herbed oil topping.
Prepared herb drizzle for topping herbed tomato pie. Herbs and garlic mixed with olive oil in a glass bowl with spoon.

Sprinkle the pie with the mixture while hot and spread out gently with the back of a spoon to evenly distribute.

Serve warm.

Overhead of a whole tomato pie.  Cheesy Herbed Heirloom Tomato pie topped with garlic herb oil in a glass pie plate on a wire rack on a blue background with fresh herbs scattered about.

Close-up showing the layers of a cheesy herbed fresh heirloom tomato pie in a glass pie plate on a wire rack surrounding be fresh thyme.

A juicy slice of Cheesy Herbed Fresh Heirloom Tomato Pie on a white plate with whole pie in the background and serving fork off to the side.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 17063% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 259mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 21%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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