Martha Stewart Tomato Pie Recipe Recipe
The Martha Stewart Tomato Pie Recipe Recipe is a summer classic. Many people love this Martha Stewart Tomato Pie Recipe Recipe for its fresh flavor.
Equipment
- Large Glass Bowl
- Rolling Pin
- 9-inch pie plate.
- Sharp Chef Knife
- Paper towels
- Box grater.
Ingredients
- 1 single PIE CRUST
- 4 large BEEFSTEAK TOMATOES
- 1 cup MAYONNAISE
- 1.5 cups CHEDDAR CHEESE
- 0.5 cup FRESH BASIL
- 1 tsp DRIED OREGANO
- 0.5 tsp SALT
- 0.25 tsp BLACK PEPPER
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Roll out your dough on a floured surface. Place the dough into your clean pie plate.
- Prick the bottom of the crust with a fork. Bake the empty crust for ten minutes first. This keeps the bottom from getting too soft.
- Slice your tomatoes into even rounds. Lay them on paper towels for ten minutes. Sprinkle them with a little bit of salt.
- Mix the mayo and grated cheese in a bowl. Add the chopped basil and pepper to this mix. Stir until the mixture is thick and even.
- Layer the dry tomato slices into the pre-baked crust. Sprinkle the dried oregano over the top tomato layer. Do not overfill the pie crust.
- Spread the cheese mixture over the top of tomatoes. Use a spatula to cover the edges completely. This seals the juices inside the pie.
- Place the pie back into the hot oven. Bake for thirty to thirty-five minutes. The top should be bubbly and dark gold.
Notes
- Always salt your tomatoes to remove excess water before baking.
- Use a high-quality mayonnaise for the best creamy texture results.
- Let the pie rest for fifteen minutes before you slice it.
- Freshly grated cheese melts much smoother than the pre-packaged kind.
- Blind bake your crust to ensure a very crunchy bottom layer.