I think I’ve discovered the perfect way to eat mediocre tomatoes. You know, the kind you get from the store, oh, most of the time?
Seriously, to. do. for. I really don’t like cooked tomatoes at all, like tomatoes on pizza, yuck! But roasted tomatoes are delicious. Sweet, juicy, perfect.
So today, I decided to take this knowledge and try to make the perfect tomato pie. If you’ve even made tomato pie, you know that the bottom crust can end up a soggy mess if you don’t remove the seeds and extra liquid. Frankly, that just seems like a big pain to me. Enter, roasted tomatoes.
Here’s my adaptation of Deb from Smitten Kitchen’s Tomato and Corn Pie recipe.
ETA: forgot to tell you when to add the corn!
4 large roma tomatoes, sliced
2 T. olive oil
salt and pepper to taste
1 cup corn
3T watercress leaves, roughly chopped
1 1/2 cups cheese (any kind you like, I used cheddar)
1 pre-made pie dough (you can make your own dough, which would likely taste better . . . I was feeling lazy today)
1/3 cup mayonnaise
2 T lemon juice
Preheat oven to 500 degrees. (It doesn’t HAVE to be this hot, but it roasts the tomatoes faster). Pour olive oil onto a cookie sheet. Drag the tomato slices through the oil, making sure to coat both sides. Sprinkle with salt and pepper to taste. Place on a rack in the bottom third of the oven and roast for about 10 minutes. Remove from oven and let cool.
Lower oven to 400 degrees. Prick the bottom of the pie dough with a fork. Place on a cookie sheet in the oven (either shelf) and cook for about 10 minutes. You want the dough to be partly cooked so that it won’t be so doughy, that will help with the doughy mess that sometimes happens with tomato pie. You don’t want the dough to get browned, so keep an eye on it. Remove from the oven and let cool a bit.
Place a layer of cheese in the bottom of the pie dish. Layer the tomatoes on top of the cheese, then sprinkle half of the watercress leaves on top and half of the corn. Repeat the layers, ending with a final layer of cheese. Mix the mayo and lemon juice with a whisk and pour over the pie.
Your pie is now ready to bake. Place it on a cookie sheet in the oven and bake for 25-30 minutes, until the cheese is bubbly. Remove from the oven and allow it to cool 10 minutes before serving. Slice and enjoy.
It turned out really well, I was pleased. Next time, I’ll make my own pie dough. The roasted tomatoes gave it an amazing flavor and there was no mushy pie dough or runny filling!