Tomato Pie
Tomato pie is a special dish that’s available during the summertime here in Beaufort SC when local tomatoes are harvested, but can be made year round. It’s typically made with a combination of tomatoes, Vidalia onions, or scallions, and herbs covered with a semi-hard topping made of a mix of Duke’s mayo (sometimes) and grated cheeses. Served either hot or cold, it’s a local favorite and will quickly take over your taste buds and become something you look forward to each year, just like many of our locals already do.
Ingredients
6 large tomatoes (2 pounds)
1/4 teaspoon kosher salt
1/2 cup mayonnaise
6 tablespoons olive oil
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Freshly ground black pepper
4 green onions, minced (white and green parts)
15 fresh basil leaves, torn into small pieces
Roll out and fit half the dough into a 9-inch pie dish. Trim the edges. Pre-bake at 400°F according to the instructions. Remove to a cooling rack and reduce the oven temperature to 350°F.
While the crust bakes, peel and core the tomatoes. Slice or chop the tomatoes and sprinkle with the salt. Drain in a colander for at least 30 minutes.
Combine the mayonnaise, olive oil, Parmesan, and Romano.
When the bottom piecrust has cooled, spread one-third of the mayonnaise mixture evenly in the bottom of the crust. Scatter one-third of the tomatoes in a layer and sprinkle with pepper, one-third of the green onions, and then one-third of the basil.
Repeat the layers 2 more times, starting with the mayonnaise mixture and finishing with the basil, or until all the ingredients are used.
Roll out the other crust and place on top. Crimp the bottom and top crusts together. Use the tip of the knife to make a few slits for steam to escape.
Bake 35 to 45 minutes, until the top is golden. Let cool slightly before cutting
Recipe by Carrie Morey