So, apparently many of my northern friends haven't heard of the delight that is a tomato pie. For those of you who are uninformed, it's basically tomatoes in a pie crust with pimento cheese on top. Then baked. Don't think about it too much, you'll be sad about the calories. I can assure you though, it is absolutely worth it. It's kind of like a combination of my two favorite summer sandwiches: tomato and mayo and tomato and cheese. Clearly, I enjoy summer tomatoes.
I thought that I'd try to lighten this up a little bit, and add in some other farm share goodies that are about to go bad. So, I lightened up the cheese topping with Greek yogurt, and added zucchini. The results? Amazing.
Summer Tomato and Zucchini Pie:
For the Pie:
2 Medium Tomatoes
1 1/2 Zucchini
1 Pie Crust
For the Topping:
1/2 Cup Mayo (please God get the full fat - the low cal isn't worth it)
1/2 Cup Greek Yogurt
1 1/2 Cup Sharp Cheddar Cheese, Shredded
4 Sweet/Spicy Cherry Peppers (I found mine at Trader Joe's, but any kind of jarred pepper/pimentos would work)
Pre-heat the oven to 350. Roll out your pie crust and place into a greased pie pan. Poke a lot of holes in it, then pre-bake for 15-20 minutes, until the crust is a little brown. Allow it to cool somewhat before filling, but do not turn off the oven.
While that's cooking, chop the zucchini into circles and the tomatoes into slices. Place the tomatoes onto paper towels and salt both sides. Allow to drain for 20-30 min; this helps the pie crust stay firm.
Next, make up your topping. Since my peppers were large, I threw them into the food processor for a second, so they'd be chopped up. Mix everything together, adding more cheese if it seems too loose. Salt and pepper to taste!
To make the pie, simply layer the tomatoes and zucchini into the pie crust.
Top with the cheese mixture and bake at 350 for 35-40 minutes.
I like mine a little more on the crispy side, so I did about 40 minutes.
Allow to cool, then enjoy!
Question of the Day:
What's your favorite thing to make with summer produce?