Thursday, June 25, 2009

Tomato Pie and a Tiger


Last night my book club gathered for a discussion of our most recent book pick, Life of Pi by Yaan Martel. Our book club meetings are potluck, and we usually have a food theme. This time it was easy: pie (or something else relating to the book).
I decided to make a tomato pie. My Mom used to make these, and I've always loved them! I was a bit surprised when I began looking up recipes online and found that most of them included a cup or more of mayonnaise. I know that's what adds all the great flavor to the tomato pies I'm accustomed to, but I wanted to go for the same richness without the mayo. Thus, Kasie's Tomato Pie was born. For the record, I did not achieve the flavor-packed creamy goodness of my Mom's tomato pie. Just the same, I was pleased with what I turned out. My tomato pie was fresh and light. It's probably closer to a tart than a pie, but I'm not changing the name.
This is a great way to use up delicious summer tomatoes from your garden. My tomato plants haven't produced a tomato yet, but I'm sure they're coming! :)

Kasie's Tomato Pie

1 pie crust (store bought or homemade)
1 Tablespoon olive oil
1 large Vidalia onion, thinly sliced
2 medium ugly tomatoes, thinly sliced
4 oz crumbled goat cheese
3 oz shredded mozzarella cheese
1 teaspoon whole grain mustard
2 Tablespoons fresh basil, chopped
salt and pepper

Preheat oven to 350 degrees F.  Roll out the pie crust and fit into a pie plate so there is a one inch overhang.  Place a sheet of parchment paper over the crust and weigh down with pie weights or dry beans.  Blind bake for 15 - 20 minutes.

Don't be like me!  I got in a hurry and didn't thaw my pie crust.  What a mess!  I had to throw it away and start over.


While crust bakes, heat the olive oil in a saute pan over medium heat.  Gently saute the sliced onions until caramelized and sweet.  Remove the crust from the oven.  Put onions in the pie crust.  Top with 2 layers of sliced tomatoes.  

Sprinkle goat cheese, mozzarella, whole grain mustard, and basil on top.  Season to taste with salt and pepper.

Cover the edges of the pie crust with aluminum foil to prevent burning.  Bake an additional 15 minutes and serve warm.




The tomato pie really is summery and fresh.  I think I'll make it again, perhaps tinkering around with other cheeses.  A salty feta would be delicious.

And finally, my friend Hannah is a fabulous baker.  She must have tremendous reserves of patience  with piping and the like because her cupcakes are always perfect!  For our book club meeting she prepared Richard Parker Cupcakes.  (Richard Parker is the tiger's name in the book.)  They were too cute not to share.


Aren't they cute?!  Delicious too.  


  1. Ummmm DELICIOUSNESS! I'm going to try making the pie and the chocolate muffins this weekend! Can't wait! Just a thought though, why didn't you just roll the dough from the failed crust into a ball and try rolling it out again? I've done that many times with the finished crust tasting just as lovely as it would should it not have broken.

  2. You're absolutely right. I could've made it work with the first crust, but I was pressed for time so I decided to abandon the first crust and move on to the second. Also, I should've made my own pie crust (which I usually do).

  3. Oh my heavenly deliciousness! I made this tonight and am IN LOVE! So good! I think I'll tweak mine to include a little less goat cheese and more mozzarella GOOD THOUGH!!!!

  4. yummy! i am dying to make this tomato pie. it looks delicious!