Most tomato pies will feature cheddar or mozzarella cheeses, and typically, herbs and seasonings in the Italian family. This one takes the "usual" to "unusual" and brings the fresh flavor of dill to the table, with the rich creaminess of Swiss cheese... finished off with the crispy crunchy onion topping. You can even make this crustless.... for more of a tomato pudding than pie!
Course Breakfast, Brunch, Side Dish
Cuisine Southern
Servings 6(or sometimes, just 1!)
Author Wendy Perry
Ingredients
1store bought deep dish pie crust(or your own)
3-4large tomatoes,cut into 1/2" slices
1teaspoonsalt
several turnsfreshly ground black pepper
2-3whole green onions,roughly chopped
1cupDuke's mayonnaise
1cupgrated Swiss cheese
½cupchopped fresh dill
½cupcanned French-fried onion topping
Instructions
Place the tomato slices in a colander and sprinkle with salt. Let tomatoes drain for at least 20 to 30 minutes. Dry any surface moisture with a paper towel. NOTE: The longer you let the tomatoes sit the better as the more moisture you can pull, the meatier they will be. I sometimes slice and salt in the morning for cooking my pie later in the day.
Preheat the oven to 350º. Prick the bottom and sides of the piecrust with a fork. Bake for 10 minutes.
In a bowl, combine the mayonnaise and cheese. Fold in the chopped dill.
Layer the tomato slices in the piecrust. Season them with black pepper. Scatter with chopped green onions. Dollop the mayonnaise and cheese mixture over the tomatoes and onions.
Bake for about 20 minutes, until the cheese is melting and starts to brown. Scatter with fried onion topping, then bake for an additional 5 minutes. Let stand about 10 minutes. Slice and serve warm.
Notes
Variation: You can use a variety of tomatoes for added color and flavors! Your pie will have more onion crust topping than this picture.... sometimes "things" have to be done in the name of food styling for better photos, and this is an example. Too much of the onion and you wouldn't see the beautiful meaty tomatoes underneath!