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Tomato Pie

This savory pie showcases tomatoes, so be sure to make it only in the peak of their season between June and September.


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Yield: 8 servings

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Active Time: 15 minutes
Start to Finish: 1 hour

For this recipe you’ll need:

  • 1/2 recipe Pie Dough
  • 2 teaspoons fresh thyme
  • 1/2 cup Panko breadcrumbs
  • 6 beefsteak tomatoes, peeled, seeded and diced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • 1 cup cheddar cheese (shredded)
    1. Preheat the oven to 400 degrees.

    2. Dust your work surface with flour and roll out the disk of pie dough large enough to fit into a 10-inch pie pan. Carefully transfer to the pie dish and crimp the edges. Chill the crust in the refrigerator for 15 minutes.

    3. Combine the herbs and crumbs, and sprinkle over the bottom of the pie crust.

    4. Toss the tomatoes with the oil and garlic, and season with salt and pepper to taste. Place the tomatoes on top of the crumbs, then top with cheese.

    5. Bake until slightly browned, about 45 minutes. Serve warm or room temperature.