Roasted and Fresh Tomato Pie

From Deep Run Roots: Stories and Recipes from My Corner of the South

Cookbook

Author(s): Vivian Howard

Page 272

Cuisine: Southern/Soul Food

Course: Pies and Tarts

Photo by southerncooker

Photos (2)

southerncooker

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

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.

Report