Saw this on Pinterest. Intrigue got the better of us and we had to see for ourselves. The results were so intensely satisfying we thought we ought further spread the word.
Think this would go down well with little ones, whether they’re tomato fans or not! However we know nothing of such things here at CBP and defer to the expertise and verdict of parents.
It may be a veggie alternative but that’s as far as this one goes in an eat kind sense, it’s a cheese fest with mayo. In fact if we were in charge of naming this pie, we’d call it cheese pie. And mama is it good.
50mins | serves 6 | easy
5 tomatoes (or 2 whoppers as pictured)
sage OR basil, a handful, chopped
1 small red onion, finely diced
shortcrust pastry – get there your way
1 cup mozzarella, grated
1 cup cheddar, grated
2 tbsp grated parmesan
3/4 cup mayo
Oven up to 180°C.
Slice the tomatoes and put the slices in a colander over a bowl in a single layer. Spinkle with salt and leave them for 10mins to remove some of their juice, cuz no one likes a soggy bottom.
Prepare your pastry crust in a flan dish – we made our cuz we had time but honestly ready made is best for this – the 50min timing is based on pre-made pastry. Feel free to parbake a little, we did.
Pat your tomatoes dry with kitchen roll, also removing as much salt as possible in the process. Cover the bottom of the pie crust with tomato slices and top that with the red onion and sage or basil. *
In a bowl mix the cheeses with the mayo and season – very lightly with salt if at all. Save half the parmesan for the top. Spread the mixture all over the tomato and onion layers and sprinkle over the rest of the parmesan.
Bake for 30mins or until it’s lightly golden browned.
And there it is mama, cheesy cheese pie with tomato.
* The original recipe calls for basil, we had sage and love the combination of sage and tomato so went with that. We also chucked in a little parsley, just in case. It really worked out.
This recipe is by Lauren at Taste’s Better From Scratch.