In the Kitchen: Tomato Pie

I had the most amazing slice of tomato pie not long ago at PieBird in Raleigh.  I starting searching pinterest to try to find a recipe I thought could equate.  This one was delicious and R enjoyed it but I think next time I'm going to add some ricotta and it could be more similar to the PieBird version. First I cut up 2 large tomatoes, lightly salted them, and let them rest between layers of paper towels to absorb some of the liquid, leave them alone for about 15-20 minutes.

I used frozen pie crust.  I placed them in the oven for about 10 minutes at 350*.

I placed the tomato slices on the bottom of the pie.

I layered slices of sweet onion, basil, olive oil and pepper on top of the tomatoes.

The filling is 1/4 cup mayo, cheddar cheese, and freshly grated Parmesan cheese mixed together and spooned on top.

After 15-20 minutes in the oven, this delicious dish popped out.  I think we had two slices each...we couldn't get enough!

I will happily make this version again but the options are endless...different cheeses and different vegetables could make it even more exciting.  This is a relatively quick weeknight meal to put in regular rotation.