Deep Run Roots: Stories and Recipes from My Corner of the South
Roasted and Fresh Tomato Pie
Page 272
Cuisine: Southern/Soul Food | Course Type: Pies and Tarts
(1 review)
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southerncooker from Boomer, NC
I substituted Smoked Gouda for the Fontina. I also omitted the caramelized onions since son doesn't like cooked onions. I try to try new tomato pies each summer and this one was fantastic but a bit more work than some others I've made. You have to roast half the tomatoes for about 30 minutes. The crust is blind baked before adding the mixture of tomatoes and herbs then topped with the cheese and tomato mixture.
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