There are so many wonderful recipes that I read on a regular basis and bookmark in my “must make” folder. There are so many, that often I forget about them! I get caught up making other things and before you know it, it’s nearly a year later and I’m rediscovering something that should have made a long time ago. Last summer, I came across a fresh tomato pie on my friend, Barb’s site. As the page loaded and I gazed longingly at ripe tomatoes, nestled in cheese and baked into a pie I resisted the urge to lick the screen. Honestly, it’s just gorgeous. You would want to lick the screen too. Right then and there, I knew I needed to make it.
Fast forward, that tomato pie was buried in my bookmarks but I’m so glad that I remembered it. I changed things up a bit and the biggest change was adding smoked gouda. I am a gigantic lover of cheese but lately gouda has been my “go to” cheese and it was the perfect complement to these fresh tomatoes. This tomato pie is wonderfully bright and fresh. I’m not a fan of cooked tomatoes at all unless they’re squished into oblivion, transformed into sauce and covering carbolicious pasta. This pie is cooked just long enough to warm the tomatoes a bit and get the cheeses all melty so when you have a bite, the tomatoes are bursting with flavor and still resemble their “just picked off the vine” selves. In fact, as I ate this pie I couldn’t help but notice that it tasted very much like eating bruschetta which happens to be one of my very favorite appetizers. This fresh tomato pie is a powerhouse of flavor that will have you coming back for more.
One Year Ago: Rosemary Infused Watermelon Lemonade
Fresh Tomato & Smoked Gouda Pie
3 large tomatoes, sliced
2 cups cherry tomatoes, halved
1/4 cup sweet onion, finely chopped
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 Tablespoons fresh basil, finely chopped
2 Tablespoons balsamic vinegar
Premade or homemade 9″ pastry crust
1 cup smoked Gouda, shredded
1 cup Asiago cheese, grated
1 cup fine bread crumbs
– Preheat the oven to 400 degrees.
– In a medium sized bowl, add all of the tomatoes and the onion.
– Add the salt, pepper, garlic, basil and balsamic vinegar. Lightly toss together and let the mixture sit for 10 minutes.
– Line a 9-inch pie pan with the pastry crust.
– Prick the crust all over with a fork and bake until lightly browned, about 8 minutes. Remove the crust from the oven.
– Mix the bread crumbs with the Gouda and Asiago cheeses. Layer half of the bread crumb mixture on top of the baked pie crust.
– Gently scoop the tomato mixture into the pastry shell and then sprinkle the rest of the bread crumb mixture over the top.
– Bake 20 to 30 minutes, until warmed through.
– Let the pie cool a bit and serve warm.
Adapted from Creative Culinary