This recipe was created as a result of a little healthy competition in the kitchen, where my mom argued that our original tomato pie recipe was tried and true, and I thought it could use some sprucing up. In the end, both tomato pies were delicious, but I certainly was not disappointed to have thought up the recipe for this one.
- 3 medium-sized green heirloom tomatoes
- 1 red tomato
- 3 mixed baby heirloom tomatoes
- 1 refrigerated pie crust
- 1 Cup shredded sharp Cheddar
- 3/4 Cups mayonnaise
- 2 Teaspoons paprika
- 1/2 Cup shredded mozzarella
- Salt and pepper, to taste
Preheat the oven to 400 degrees.
Slice each tomato thinly and lay the slices out on paper towels. Sprinkle with salt and let them drain. Thinly slice each heirloom tomato and set aside.
Roll out the pie crust onto a 9-inch pie dish and poke holes along the bottom of the crust using a fork. Sprinkle a little bit of the Cheddar on the bottom and bake in the oven for 10 minutes.
In a bowl, mix together the mayonnaise, paprika, and cheeses, leaving a handful of the Cheddar behind. Season with salt and pepper, to taste. After the pie crust has been baking for 10 minutes, begin to assemble the pie. Start with a layer of tomatoes, cutting some in half so that they fit in open spaces. Using half of the Cheddar mixture, dollop it over the layer of tomatoes.
Put another layer of tomatoes down, and then follow with another layer of dollops. Top with remaining tomoatoes, and sprinkle the mini slices of heirlooms around the open holes. Sprinkle the rest of the pie with the remaining Cheddar and bake in the oven until the crusts are golden brown and the cheese is bubbling, about 30 minutes. Let cool for 10 minutes before slicing.