Tomato pie means
something different depending what part of the country you are in. In the South
it is a classic pie shell layered with ripe tomatoes and sweet onions then
topped with a bit of mayo and a scattering of sharp cheddar cheese. Because
there are few ingredients, each one really has a chance to shine, so make sure
to use the best quality you can find—tomatoes fresh from a farmers market or
your own garden are perfect!
RECIPE: Southern Tomato Pie
3 small/medium ripe tomatoes, sliced in 1/2 " slices
Kosher or sea salt
1 refrigerated pie dough disk
1 small sweet onion (like Vidalia), minced or sliced thin
About 1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
Slice tomatoes and sprinkle with sea salt. Allow to
drain in a single layer in a colander or in a plate lined with paper towels.
Allow to sit and drain for 20 minutes to an hour. Pre-heat oven to 375 F.
While the tomatoes are draining, par-bake the pie
shell by laying into an ungreased pie pan, pricking the bottom with a fork (this is called docking and will reduce the amount that it puffs-- or use baking beans), and bake for
about 10 minutes, until just barely starting to turn golden. Remove from oven
and allow to cool slightly.
Sprinkle 1/3 of the cheese in the bottom of the
partially baked pie shell, then scatter ½ the onions and layer in ½ the
tomatoes. Continue layering onions and tomatoes until used up (or you run out
of room in the pie shell).
Spread mayo on top and sprinkle over the remaining
cheese. Bake at 375º until cheese melts, about 15-25 minutes. Allow to cool
before cutting. Serve warm or room temp.