Tomato Cheese Pie
Ingredients:
– 1 9-inch Homemade Pie Crust (or store-bought)
– 1 tsp kosher salt
– 4 large tomatoes, chopped (about 4 cups or 1.5 lbs; Roma or Beefsteak recommended)
– 1 tbsp cornmeal
– 1 cup sharp cheddar cheese, shredded (divided: 3/4 cup for bottom layer, 1/4 cup for topping)
– 1/2 cup yellow onion, chopped
– 1/4 cup basil, sliced (plus extra for garnish)
– 3/4 cup mayonnaise
– 1 clove garlic, smashed and minced
– 1/4 to 1/2 tsp cayenne pepper
– Fresh ground pepper, to taste
– 1/2 cup sharp cheddar cheese, shredded (for mayo mixture)
– 1/2 cup mozzarella cheese, shredded (for mayo mixture)
– 1/2 cup gruyere cheese, shredded (for mayo mixture)
– 1/4 cup mozzarella cheese, shredded (for topping)
– 1/4 cup gruyere cheese, shredded (for topping)
Instructions:
1. Prepare the Crust: Roll out your pastry crust into the pie pan. Follow instructions to blind bake and par-bake the crust (baking for just 3–4 minutes after weights are removed). Set aside to cool.
2. Prep the Tomatoes: Use sturdy, less-juicy tomatoes. Remove the stem and core, cut in half crosswise, and use your fingers to remove the seeds and juice from the cavities. Squeeze well to remove as much liquid as possible.
3. Chop and Salt: Chop the tomato flesh into small, bite-sized pieces to yield 4 cups. Place in a colander set over a shallow bowl, sprinkle with 1 tsp kosher salt, and stir. Let sit overnight in the fridge (or stir occasionally while prepping other ingredients), then press with a paper towel to remove extra moisture.
4. Preheat Oven: Preheat your oven to 375°F. Place a large baking sheet or pizza stone on the center rack to heat up.
5. Layer the Base: Sprinkle 1 tbsp cornmeal onto the bottom of the pie crust. Layer with 3/4 cup shredded sharp cheddar, 1/2 cup finely diced onion, and 1/4 cup sliced basil.
6. Make the Mayo Mixture: In a medium bowl, combine 3/4 cup mayonnaise, 1 clove minced garlic, cayenne pepper, and fresh black pepper. Stir in 1/2 cup mozzarella, 1/2 cup sharp cheddar, and 1/2 cup gruyere until it forms a thick spread.
7. Assemble the Pie: Lay the chopped tomatoes on paper towels and press dry with another layer of towels. Add half of the dried tomatoes to the pie shell over the basil. Spread the entire mayo-cheese mixture evenly over the tomatoes. Top with the remaining tomatoes, followed by the remaining 1/4 cup cheddar, 1/4 cup mozzarella, and 1/4 cup gruyere.
8. Protect the Crust: Create a pie shield using a square of aluminum foil with a circle cut out from the center. Mold this over the edges of the crust to prevent over-browning.
9. Bake: Place the pie on the hot baking sheet or stone. Bake at 375°F for 40 to 45 minutes. Remove the foil shield 5–10 minutes before total cooking time if the edges need more browning. Remove from the oven once the cheese top is golden and crispy.
10. Cool and Serve: Let the pie cool on a rack for at least 15–30 minutes before slicing. Garnish with fresh basil.