The Tomato Pie is a great southern staple during the summer. It is a way to use fresh garden tomatoes especially, the really ripe ones. Laura, the owner of Tasty Table says "I love a good southern tomato pie for any meal." Laura's grandmother made these for her with her fresh garden tomatoes when she was little. Laura took her recipe and made it her own by using basil out of her garden, added fresh ricotta and organic brown eggs. This is a recipe that can be made with or without a crust so it meets the gluten-free needs as well. Serving it with a fresh salad is a perfect summer meal.
Tomato Pie
3 lbs sliced heirloom tomatoes
1 pie crust
1/2 cup ricotta cheese
1/2 cup cheddar cheese
1/2 cup smoked gouda
1/4 cup diced white onion
1/3 cup plain greek yogurt
2 eggs beaten
Pinch of salt
1/4 tsp black pepper
Fresh basil torn
Directions: Preheat the oven to 350 degrees Slice tomato & pat dry with a paper towel. Layer tomato in the crust leaving three to four slices for the top, sprinkle with salt and pepper, add basil. Spread cheeses on top of the tomato. Mix egg with greek yogurt and whip until combined. Pour egg mixture into pie crust. Lay remaining tomato slices on top and sprinkle a little more basil for color. Slice & Serve.
