Recipe Box, Summer Slab Tomato Pie

the Painted Apron

6 years ago

My sweet neighbor brought me some tomatoes from his garden

I couldn’t wait to make the first Summer Tomato Pie of the season!

I decided to make it “slab” style, inspired by this Southern Tomato Slab Pie

It’s very similar to a pizza

Start with a pie crust dough round and roll the edge over and pinch to create a border

Use a parchment lined baking sheet to make serving and clean up a breeze

Spread with a generous layer of mayonnaise, keep it Southern and use Duke’s of course

Sprinkle mayo with chopped green onions

Cover with 1/2 of cheese

Next a layer of tomatoes

Season with salt & pepper and cover with remaining cheese

You can do this ahead of time, refrigerate and bake it later if you like

After baking you will have this cheesy, golden, juicy, tomato delight!

Garnish pie with fresh basil if desired {I forgot 😳 }

Summer Tomato Slab Pie

Course Main Course, Side Dish

Cuisine American, Southern

Keyword summer tomatoes, Tomato Pie, tomato slab pie

Prep Time 15

Cook Time 30

Line baking sheet with parchment paper. Place dough on paper and fold edge of crust over about 1/2 inch and pinch to form a border all around crust
Spread with an even layer of mayonnaise and sprinkle with green onions. Sprinkle with 1/2 of cheese. Lay tomato slices evenly over crust, cutting some in half to fit pie. Season with garlic salt and pepper. Cover with remaining cheese. Can be refrigerated at this point until baking.
Bake at 350 for 25-30 minutes or until crust is golden and cooked through. Garnish with basil if desired. Cut into wedges to serve or small squares for appetizers.

Note: you can double this by using 2 raw pie crust dough rounds, re-rolling into a rectangle and use the whole sheet pan