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!
Read NextRoasted Root Vegetables
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 %
Your Recently Viewed Recipes
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.
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.
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