Church Street Tomato Pie {Famous}
Prep
Cook
Total
Yield 1 pie
Maybe it's the crust, or the hot steaming tomatoes, or the cheesy mixture that's slightly sweet and gets browned + crispy around the edges. Am I making you drool? I most certainly am doing that very thing right now. It's been years that I've wanted to write this recipe down and record it, so here's hoping you love it and that I get it right!
Ingredients
1 round pie crust (tutorial coming soon to teach you how to make your own. When it's done, we will link it in here!)
2-3 large heirloom tomatoes, very ripe and red
1 8-oz container ricotta
1 8-oz pkg cream cheese, at room temperature
1/2 pkg shredded cheddar
1 cup parmesan cheese, grated
2 tsp sugar
1 tsp salt
Instructions
- Begin by slicing your tomatoes into thick rounds (steaks), discarding the stems and any yellow or green tough parts. Sprinkle with salt on a plate and allow juices to flow out a bit.
- Bring out your pie dough and place it into an oiled glass pie dish, pressing in dough to fit and stick along the sides, and folding up and excess to form a nice crust around the outside.
- Next, in a large bowl combine all cheeses except parmesan and add sugar.
- Spread an inch-thick layer of the cheese mixture over the pie crust, top with sliced tomatoes (don't use juice, but don't discard either! This juice is perfect in soups, dressings or even smoothies if you're doing a V-8 style vibe.).
- Sprinkle tomatoes with parmesan and place in the oven to bake for 30-45 minutes, or until crust is browned and filling is bubbling. Remove and allow to cool for 15 minutes, then serve warm.
Courses main
Recipe by Vie at https://getvie.com/2018/08/07/tomato-tomato/