Tomato Pie with Basil and Feta – Alabama

Summer, summer, summer. Ice cream cones, lazy days at the pool, catching fireflies at dusk. And tomatoes. Lots of tomatoes. If you garden, this might be about the time you start wondering what to do

Tomato Pie with Bail and Feta

with your surplus of the red juicy orb. Tomato Pie is just the ticket. This very southern dish dates back to the 1830s. We gussied up the traditional version to include sautéed onions, garlic, basil and feta cheese which plays so nicely with tomatoes. One thing we dared not mess with is the mayo/cheese topping which bakes into a layer of gooey goodness. Serve with a green salad and maybe some grilled chicken sausages and you’ve got yourself a darn good meal.

Tomato Pie with Basil and Feta

The Birmingham Civil Rights Institute is a museum and cultural center that highlights the role of the city in the civil rights movement beginning in the 1950s.

Tomato Pie with Basil and Feta

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • ½ cup cold water

For filling:

  • 1 ½ lbs. tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Pepper
  • Basil, diced
  • 2 cups mozzarella cheese, shredded
  • 1 cup feta cheese, crumbled
  • ½ cup mayonnaise

Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use (can be made a day ahead). Roll out onto floured surface, adding a bit of flour at a time if the dough is too sticky. Gently lift into a 9-inch pie plate. Crimp edge. Set aside.

For filling: Slice tomatoes thinly and place in colander. Sprinkle with salt. Set aside for approximately 10 minutes.

In the meantime, cook onion over medium heat for about 5-7 minutes. Add minced garlic and continue cooking until onion is just beginning to brown and garlic is fragrant.

With a paper towel, blot tomatoes until most of liquid is removed. Combine cheeses. Reserve ¾ cup for topping. Mix this ¾ cup cheese with ½ cup of mayonnaise. Set aside.

Put one third of the cheese in the bottom of the pie plate. Sprinkle with one third of the onion mixture, then one third of the tomatoes. Season tomatoes with pepper. Finish with a sprinkling of basil. Repeat this step two more times so that there are three layers. Cover top of pie with the mayo/cheese mixture. Bake in a 400 degree oven for about 25 minutes or until the topping is golden brown. Let pie set 10 minutes before serving or serve at room temperature.

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4 thoughts on “Tomato Pie with Basil and Feta – Alabama”

  1. Good use of tomatoes Kat–looks savory delicious!! It reminds me of a quick recipe (using Mayo) that I made all the time when we were first married and living in Texas (not too far removed from Alabama!). Hope all’s going well with you and you’re enjoying the last days of summer… xo

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