No, it’s not pizza! Nothing like it, indeed. You probably won’t believe me until you (make and) try it yourself, but if that’s the case, so be it. Now that we are in the depths of winter and the polar vortexes that it entails, we could all use something that allows for a little summer reminiscing while still sticking to our ribs. So, pick up the best tomatoes and cheese you can, and get baking!
And did I mention you can make a double batch of the pie crust, and freeze the half you don’t use for up to four months? Or, even better, use it to make Cheddar-Crusted Apple Pie with Bacon Lattice. Now that’s a hearty meal.
Adapted from Tupelo Honey Cafe
Makes 8 servings
For the crust recipe, see this Cheddar-Crusted Bacon Apple Pie recipe.
For the filling:
1 3/4 pounds tomatoes, sliced into 1/2 inch thick slices (preferably heirloom, definitely a juicy, dense variety that is very ripe)
2 cups shredded sharp cheddar cheese
1/4 cup grated parmesan, plus more for garnish
1 cup mayonnaise
1 cup panko bread crumbs, plus more for garnish (Italian seasoned, if available)
4 cloves garlic, minced and cooked over a little butter
2 green onions, chopped
2 tablespoons fresh parsley, chopped
Preheat the oven to 425 degrees.
Roll out the pie crust and press into a 9 inch pie pan. Cover the edges with alumni foil (to protect from burning), fill the crust with pie weights (or dry beans), and bake in the oven for about 20 minutes, until the crust has browned slightly.
In a bowl, combine all of the remaining ingredients except for the tomatoes.
Put a layer of tomatoes on the bottom of the pie crust. Cover with a layer of the cheese mixture. Repeat twice, so that you end up with 6 layers (3 of tomatoes and 3 of cheese mixture).
Sprinkle some more panko bread crumbs and parmesan cheese on the pie. Bake for about 35 minutes, until the pie is slightly browned and bubbling. Remove the aluminum foil for the last 10 minutes of baking. Let cool for about 5 minutes, and enjoy warm. I recommend pairing with a relatively plain side salad, or another slice of tomato pie.