Tomato Pie = Love

It's amazing when a fruit or vegetable dish feels like a naughty indulgence. That is the case with this tomato pie. It's the yummy nummiest perfect time of year tomato dishes of ALL kinds and I am a lover of all things solanum lycopersicum. Although the summer tomato is a perfect snack, or meal, all on it's own, I like to kick it up a notch sometimes. Jeff says he waits all year for all of the forces combining to create the perfect pie. Yesterday, all of those forces combined (basically, the best tomatoes I had seen all year). The result.....

 

 

Tomato Pie

1 1/2 - 2 lbs heirloom tomatoes (a variety of colors looks really pretty)

1-2 tsp salt

1 deep dish pie crust

1/4 C veganaise (or mayo if you aren't vegan)

3/4 C Daiya mozzarella style shred (or mozzarella if you aren't vegan)

1/2 C Go Veggie parmesan style topping (or parmesan if you aren't vegan)

1 tsp thyme

1 Tbsp chopped parsley

1 Tbsp chopped chives + more for sprinkling

1 Tbsp chopped basil

1 Tbsp olive oil

Pepper to taste

 

Thaw the crust (or make your own if you're good at that).Thinly slice the tomatoes, place in colander, and sprinkle with salt. Toss a couple times and let sit 30 minutes. Preheat the over to 400 degrees. Mix the remainder of the ingredients except for olive oil and pepper in a medium bowl. Spread the filling in the pie crust, arrange tomatoes over the filling, drizzle olive oil over the tomatoes, add a few turns of the pepper mill across the top, and bake 40 minutes. Add additional chives and parmesan shavings if you like before serving.

 

Enjoy! We sure did.

 

I'm only sad I didn't bake two because that pie didn't survive the night.Truly the tang in some of the heirlooms, the sweetness in some of the heirlooms, the saltiness of the cheeses, and the richness of the herbs combined to make my favorite meal of the summer.