Recipe Box, Ryan’s Garden Tomato Pie

the Painted Apron

4 years ago

July in the South means a Tomato Pie!

Fresh tomatoes, preferably straight from your garden…

Traditional tomato pie is usually made with mayonnaise

HHjr doesn’t like mayonnaise

{or so he thinks, it’s actually in a lot of his favorites}

So he made up this recipe, using sour cream and cheese for the creamy factor

It also features yellow squash, red onion and fresh spinach,

the vegetables are sauteed in a skillet and then mixed with sour cream

And crispy pancetta for an extra wow flavor

Put the pancetta in a medium hot skillet

to render the fat and to crisp up,

then drain it on paper towels

Line a pie dish with a raw pie dough crust and add the pancetta

and top with the vegetable sour cream mixture

Top the vegetable layer with cheese

Top with the cherry tomatoes

Bake at 400 degrees for about 30 minutes

Let sit for 5-10 minutes before cutting

Ryan’s Garden Tomato Pie

fresh summer tomatoes and spinach baked with pancetta in a creamy cheese sauce

Course Main Course, Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Servings 6

Saute pancetta in a large skillet for several minutes to render fat, then remove to paper towels
Cut squash slices into 1/4s and put in skillet with rendered fat, adding a dash of olive oil if needed
Add onion to skillet and saute with squash until vegetables are soft
Add spinach and stir until it wilts down
Season with salt and pepper and add a dash of white wine vinegar
Stir in sour cream
Line bottom of pie crust with pancetta
Top with vegetable sour cream mixture
Sprinkle all over with cheese
Top with tomatoes
Bake at 400 degrees for 30 minutes or until crust is done and pie is heated through
Let pie sit for 5-10 minutes before cutting