You know how you have one go-to dish that you bring to every get-together because it’s so good? This is going to be that dish for me, it’s that delicious. – Long Island Pulse graphic designer Rebecca “Pepper” Canese.
Tomato Pie Recipe
Recipe by Long Island Pulse graphic designer Rebecca “Pepper” Canese
Makes 1 pie
Store bought pie dough
4 medium tomatoes, sliced
1/4 teaspoon salt
1/2 cup basil, chopped
1/2 medium yellow onion, chopped
2 3/4 cup grated Gruyere cheese
3/4 cup mayonnaise
1 teaspoon hot sauce
1/4 teaspoon ground pepper
Line a baking sheet with paper towels, place single layer of tomato slices on towels, sprinkle with salt and let dry for 30 minutes. Pat dry and sprinkle with basil. Preheat oven to 350 degrees.
Roll dough into 12-inch circle, 1/8-inch thick. Place in a 9-inch deep-dish pie plate. Line dough with parchment paper and fill with pie weights (dried beans work well). Bake until crust begins to set, 10 to 15 minutes. Remove weights and parchment when cool, then bake until brown, about 10 minutes. Remove and let cool.
Layer in onions first, then tomatoes and basil. Mix 2 cups of the cheese, the mayonnaise, hot sauce and pepper. Spread over tomatoes and sprinkle on remaining cheese. Bake until golden brown and cheese is bubbly, 30-35 minutes. Cool before serving.