Tomato Pie
- Course: Main Course
- Features: Fast
Summary:
Chef Michael Kiss's mother makes this recipe all summer long. He says it's always best at the end of the season, when the tomatoes come from your own garden.
Makes one 9-inch pie (6 to 8 servings)
Ingredients:
- 1 cup shredded cheddar cheese
- One 9-inch homemade or store-bought pie crust, pre-baked
- 3 or 4 large ripe tomatoes, cored and cut into 1/2-inch-thick slices, seeds removed
- 1/4 medium sweet onion, minced (1/4 cup)
- 16 stems chives, chopped (2 tablespoons)
- Leaves from 3 stems oregano, chopped (1 tablespoon)
- Salt
- Freshly ground black pepper
- 1/2 cup low-fat mayonnaise
- 3 to 4 slices bacon, cooked and crumbled
Directions:
Preheat the oven to 350 degrees.
Scatter one-fourth of the cheese on the bottom of the pre-baked pie crust, then use one-third of the sliced tomatoes to create a second layer. Sprinkle with some of the minced onion, chives and oregano. Season lightly with salt and pepper. Repeat with the same ingredients to create 2 more sets of layers, then end with a top layer of cheese.
Spread the mayonnaise on top of the pie as if you were frosting the top of a cake. Bake for 30 minutes; the cheese in the filling should be melted and the crust should be nicely browned. Let the pie rest for 10 minutes before cutting.
Garnish with the crumbled bacon before serving.
Recipe Source:
Adapted from chef Kiss, cooking coach at the Whole Foods Market in Rockville.
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post)
