Tomato Pie

This Tomato Pie is a childhood favorite of my husband and has become a favorite of the rest of us, too! The ingredients are simple – as is the preparation – but the flavor and texture are simply amazing and memorable. This Tomato Pie recipe is definitely worthy of your finest summer tomatoes.

Tomato Pie

1 1/2 cups all-purpose flour

8 tablespoons (1 stick) unsalted butter

1 medium egg

1 tablespoon Dijon mustard

6 ounces Gruyere (or Swiss) cheese, shredded

2 medium tomatoes, sliced

1/4 cup extra virgin olive oil

1 clove garlic, minced

2 tablespoons chopped mixed fresh herbs (thyme, oregano, basil, parsley, etc.)

Preheat oven to 450 degrees.

Pour flour into food processor fitted with metal blade. Cut butter into 6-8 pieces and add to food processor. Pulse flour and butter together into coarse crumbs. Add one egg and process just until a ball of dough forms.

Press dough into 9″ tart pan and press up sides of pan. Place tart pan in freezer for 10 minutes.

Remove tart pan from freezer and spread Dijon mustard evenly over crust. Spread shredded cheese over Dijon mustard. Layer tomatoes over cheese.

Bake pie for 30-45 minutes until crust is golden crown. While pie bakes, combine olive oil, garlic and herbs. Remove pie from oven. Drizzle olive oil mixture over hot pie.

Serve pie either hot or room temperature.

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