Tantalizing Tomato Pie
Serves: 8-10
  • 1 prepared pie crust (not baked yet)
  • 4 medium tomatoes
  • 1 cup loosely packed basil leaves
  • 3 cloves garlic
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon fresh thyme leaves
  • 4 ounces low fat cream cheese, softened
  • ½ cup milk
  • ⅓ cup grated parmesan cheese
  • 1½ cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Prepare tomatoes: Slice the tomatoes, and be sure to remove the goopy seeds. If you like, you can put the tomato slices on a paper or tea towel; it’s a trick from the Lancaster Central Market Cookbook.  You could cut an X on the bottom of the tomato and drop in and quickly pull out boiling water to peel the skin, if you like.
  3. Pre-bake crust: Line 9-inch pie dish with pie crust. Pierce the shell with a fork, add pie weights or dried beans and bake for 15 minutes.  Remove the pie weight, and sprinkle ½ cup of shredded cheese in pie crust.
  4. Prepare filling: Finely chop the basil, garlic, thyme, and chives. You can chop with a knife or put in a small food processor.
  5. In a small blender or stirring by hand, combine the cream cheese, milk, and parmesan. Arrange the tomatoes in the pie crust, top with the herb purée, spread the cream cheese mixture, and sprinkle the remaining 1 cup of shredded cheese.  Bake for 30 to 40 minutes or until golden.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/testing-out-tantalizing-tomato-pie/