I made it in a 12 x 8 1/4" tart pan and had enough dough left to make a 14 x 4 1/4 inch crust for later. Crust could be improved by blind baking(it was a bit soggy). Didn't add the extra salt to the cheese mayo mixture (like the idea from another reviewer to reduce mayo and add ricotta). Used some fresh basil in addition to the other herbs and if making again would increase and leave out the dill. With good tomatoes I don't think the addition of sugar and vinegar to the cheese mixture is necessary. Also much of the flavor is in the goo surrounding the seeds, so like the idea of roasting the tomatoes first to concentrate the flavor and eliminate the extra moisture without throwing away flavor! It was beautiful and definitely worth a revisit with modifications.
I entered this in my neighborhoods Great American Pie Contest, won 1st place in the savory category! The crust was amazing and the filling had great flavor......used Duke's mayo, of course!
Heavenly. Made this with Creole Tomatoes from Louisiana. Got the pan and the wheat flour online. Follow this recipe to the letter and you will not go wrong. Wow is it good. Neighbors love it.
I have made this pie many, many times, usually for company (so I'm making at least two pies at once). We vary it according to our preferences but I love the basic foundation of this recipe. For example, we love roasting the sliced tomatoes (cherry are wonderful mixed in) on a parchment-lined baking sheet for 30-40 minutes so that the flavor is more intense and the water in the tomatoes is no longer an issue. Sometimes I do this the day before. I also only use 1/4 cup of mayo but add to it 1/2 cup of ricotta cheese before adding to the other ingredients. This gives the cheese mixture just enough body that it's easy to spread, and isn't so thin. Just adding more mayo makes it too rich and greasy. I also use pillsbury pie crust (only brand we can stomach) because I'm always in a rush. I sprinkle the pan with cornmeal before adding the crust, then sprinkle real bacon bits (just buy a good quality brand) on the bottom of the crust before adding other ingredients. I also replace the herbs with fresh basil so I don't have to fuss with all the different herbs and top the pie with crumbled goat cheese (often the herbed kind). I've always gotten rave reviews on the pies. I've also made it with puff pastry (more like a tart), but my family seems to like the pie crust a bit more.
As other reviewers suggested, I seeded and allowed the tomatoes to drain fully. The recipe asks for the pie to sit an hour or two after baking. I let my pie sit for just over an hour, and there was still a touch of water left in the pie. Overall it was very delicious and I will make this again. Very easy.
This is definitely my family's favorite version of tomato pie. I have started cheating on the crust, though. I sprinkle crumbled pacon and parmesan on top of one refridgerated pie crust, and then I place the other on top. I roll them together to seal in the fillings and to flatten out a bit. I used a springform pan and then just trimmed down the extra crust. It is important to seed and salt the tomatoes and then to let it sit as the recipe suggests before slicing.
This took entirely too much time for just "OK" !I've made better tomato pies !
Delicious! A little time consuming compared to some tomato pies that I have made, but worth the effort. LOVE the bacon studded crust. The only change I made was to use the herbs I had on hand instead of exactly as called for in recipe. Also, I didn't have a deep tart pan in the size called for, so I used a springform pan in the correct diameter and it worked fine. DEFINITELY seed the tomatoes.