Martha’s Tomato Pie
From the CFiander Family Collection: Martha’s Tomato Pie: layers of tomatoes, caramelized onions, bacon, and basil, topped with a golden blend of cheddar, mozzarella, and Greek yogurt.
- Total Time: 1 hour 20 minutes
Ingredients
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- 1 prepared pie crust, 10 inch deep dish pie shell, baked & cooled
- 6 large of tomato(s), sliced thin and salted; place on paper towel to drain (drain as much juice as you can or your pie will be very wet)
- 1/2 cup of basil, fresh, chopped
- 1 onion, sweet, sliced thin (caramelized if you prefer)
- 1/2 lb of bacon, drained and chopped (optional)
- Italian seasoning, to taste
- 1 Teaspoon of red pepper flakes
- 1 cup of Cheddar cheese, shredded
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of yogurt, plain Greek
Instructions
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PreheatPreheat oven to 375F
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Assemble in pie shellIn alternating layers, lay one layer of tomatoes, bacon, caramelized onions, Italian seasoning, and a few red pepper flakes. Continue to layer ingredients until pie crust is mostly filled.
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Mix Cheese spreadIn separate bowl combine cheeses and yogurt. Spread cheese over the top of tomato filling.
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BakeCover cheese area loosely with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is golden brown.
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ServeBest served warm or room temperature. Refrigerate any leftovers.
- Prep Time: 20
- Cook Time: 1 hour
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