summer tomato pie

 

1 pie crust - store bought to home made (nils' mothers recipe of buy pilsbury!) 

3 lbs / 1360 g fresh tomatoes (sliced in 1/4". reserve perfect top pieces. roast the rest at 400F 30ish min)

3 cups cheese - used mix of sharp ched, shred mexi mix, jarlsberg (can sub blue, mozzer, etc)

2 shallots or small sweet onions minced

4 tsp dijon  mustard

2 egg 

1/2 cup mayo 

2 large dashes hot sauce - optional used Louisiana Hot Sauce  

1 tsp dried dill 

1 tsp onion powder (I used adobo powder so I went lighter on the salt

Kosher salt to taste

fresh herbs would be great but I didn't use any on the 1st test  - parsley, basil, oregano, etc

400F 40 minutes - 1 hour cooling 

MAKE IT: 

slice the tomatoes into 1/4" slices. 

reserve 5-6 slices for the top of the pie. take the slices and place them ontop of paper towels and sprinkle lightly with kosher salt and place a paper towel on top. let them sit until ready to finish the pie.

take the rest of the tomatoes and place them on a parchment lined baking sheet, sprinkle a small amount of salt and bake 30 ish minutes or until the tomatoes start to look like their shrinking and a carmel roasting on the edges. cool the tomaotes. 

grate the cheeses in a bowl. 

in another bowl add the mayo, mustard, egg, herbs, shallots, hot sauce, salt and mix together then add the cheese and mix again. 

place the pie crust into pan of choice, I used a #8 cast iron. 

first layer tomatoes

second layer cheese mix

tomatoes

cheese

tomato 

cheese 

tomatoes until all out of tomatoes. 

place into a pre heated oven of 400F and bake. 40 minutes? 

FIRST TEST: 

i used a #8 castiron pan with a pilsbury pie crust not baked.