Summer's Best Tomato Pie

SERVES: 6

COOK TIME: 45 Min

This summer, how about using those ruby red tomatoes to bake up something a little unusual but a whole lot tasty? We call it Summer's Best Tomato Pie and it's so fresh and creamy, you're gonna have a hard time stopping at one slice. With tomatoes being such a great summer food buy, you may want to bake one for a friend, too!

What You'll Need

1/2 (15-ounce) package refrigerated pie crusts
2 large tomatoes, sliced
1 egg
1/2 cup heavy cream
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese for sprinkling

What to Do

Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes, remove from oven, and reduce oven to 350 degrees F.
Arrange tomato slices in crust. In a medium bowl, combine egg, heavy cream, mayonnaise, mozzarella cheese, garlic powder, salt and pepper; mix well and pour over tomatoes. Sprinkle with Parmesan cheese.
Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Let sit 5 minutes, then cut into wedges and serve.

Notes

We just love the bounty of summer tomatoes and are always looking for yummy ways to enjoy them. Our All-Star Zucchini is always a hit with our gang, so we're passing it along to you!

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 327
Calories from Fat 228
Total Fat 25g 39 %
Saturated Fat 10g 51 %
Trans Fat 0.0g 0 %
Protein 4.1g 8 %

Amount Per Serving % Daily Value *
Cholesterol 79mg 26 %
Sodium 499mg 21 %
Total Carbohydrates 22g 7 %
Dietary Fiber 0.8g 3 %
Sugars 1.8g 0 %

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rac7431 2877525

Jul 13, 2019

I will add a little of dried basil.

rac7431 2877525

Jul 13, 2019

AND take skins off of tomatoes.

carmen112648 13519 60

Jul 22, 2018

This sounds so delish! Im going to try this for sure! And I might even throw in a bit of chopped ham with it...!!

lfc117

Aug 11, 2017

Love it! Other tomato pie recipes called for much more mayonnaise and cheese, making it very heavy. This is a perfect ratio!

Tammy

Nov 14, 2016

This is a wonderful dish. My recipe calls for equal amounts mozzarella and grated Parmesan and then more Parm for sprinkling on top. While it feels like a summer recipe, it is good in the winter with a warm bowl of soup too. My kids eat anything called pie....and they absolutely love this. The more Parmesan on it, the better.

Anni Kitchen

Jul 11, 2016

This pie was fabulous. I didn't have heavy cream -- used half and half and it came out outstanding. In fact, after making the first one.... the request was already in for a second one. I used farm fresh tomatoes but, I will try when tomatoes are out of season and see if is still as yummy!

BeckySue

May 25, 2016

Someone mentioned making tomato pie with a cucumber salad in another post, and I have never heard of tomato pie, so I looked it up and found this recipe here! I love tomatoes, raw or cooked, so it sounds interesting but I see it has mixed reviews. Sounds good with the mozzarella cheese in it. Perhaps I'll just make a small individual want to try first.

HilaryB1

Aug 01, 2015

We did not care for this dish. Tasted to much like mayo and pepper.

mwylie1 0520869

Jul 18, 2012

I have made this many times with the over abundance of yellow heirloom tomatoes from my garden. It is tasty both warm and at room temperature with a salad. It makes a nice lunch on a hot summer day.