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Late Summer Tomato Pie

Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Servings 8
Author Amanda - A Treat Life (Adapted from Bon Appétit)

Ingredients

For the Roasted Tomatoes:

  • 2 1/2 lbs mixed heirloom tomatoes, cored & sliced about 1/4-1/2" thick
  • 2 tbsps extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper

For the Crust:

  • 9 oz whole wheat crackers
  • 7 tbsps (98g) unsalted butter, melted
  • 2 lg eggs
  • pinch of kosher salt

For the Filling:

  • 6 oz ricotta cheese
  • 4 oz gouda, shredded
  • 2 oz shredded Parmesan
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 clove garlic, minced
  • 2 tbsps chopped fresh basil leaves
  • kosher salt & pepper

To Garnish:

  • fresh basil leaves

Instructions

For the Roasted Tomatoes:

  1. Preheat the oven to 425F/ 220C.

  2. Drizzle 1 tbsp of the olive oil on a large rimmed baking sheet and layer the tomatoes over the pan. It's ok if they overlap a bit. Then drizzle them with the other tbsp of olive oil and sprinkle the salt and pepper all over. Roast the tomatoes for about 25 minutes until they are wrinkly and the color has concentrated a bit. Remove from the oven and set aside to cool.

For the Crust:

  1. Once you remove the tomatoes from the oven, reduce the oven temperature to 375F/ 190C.

  2. Add the crackers and a pinch of salt to the bowl of a food processor and pulse until they are fine crumbs. Add the melted butter and eggs and pulse until everything is the consistency of wet sand. Then pour it into the springform pan and press the mixture firmly onto the bottom and up the sides (about 1 1/2-2' up) using either your hands or the bottom of a glass. Chill in the refrigerator for 10 minutes.

  3. Once the crust has chilled, bake it in the pre-heated oven until it is turning golden brown, about 12 minutes. Set on a wire rack to cool.

For the filling:

  1. To make the filling, add all of the filling ingredients to a large bowl and stir well to combine. Season with a little salt and pepper to taste.

  2. Once the crust is cool to the touch, carefully spoon half of the filling into the bottom and spread in an even layer with the back of a spoon or offset spatula. (Be careful not to break the crust.) Layer half of the tomato slices over the filling. Repeat with the remaining filling and tomatoes, arranging the tomatoes so they look pretty on top. You should have two layers of filling and two layers of tomatoes.

  3. Bake in the 375 degree oven for about 1 hour to 1 hour 15 minutes until the filling is bubbling and the crust is browned at the edges. Cool on a wire rack for 30 minutes to an hour then enjoy! (If you choose to serve it right away, it will still be delicious but you'll have a tougher time getting nice slices.)

  4. This can be stored, covered, in the refrigerator for 1-2 days. (It's possible maybe longer, but ours never makes it that long to find out.) Reheat or serve cold.

Recipe Notes

*For the crackers, I used these.