Tomato Pie

Name: Tomato Pie
Prep time: 15 min
Cook time: 1 h
Total time: 15 min
Yield: 8
Ingredients: 1 refrigerated pie crust, from 14.1-ounce package; 1 1/2 pounds tomatoes, cored and sliced crosswise about 1/4-inch thick (such as Roma or plum tomatoes); 1 1/2 teaspoons salt, divided; 1 shallot, thinly sliced; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon McCormick® Oregano Leaves; 1/2 teaspoon McCormick® Garlic Powder; 1/4 teaspoon McCormick® Pure Ground Black Pepper; 1/4 teaspoon McCormick® Basil Leaves; 4 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle; 3/4 cup shredded Gruyere cheese; 1 tablespoon grated Parmesan cheese

By: McCormick Kitchens

Made With:

Tomato pie is a savory pie filled with fresh tomatoes and sprinkled with cheese. Try our delicious tomato pie recipe, featuring fresh tomatoes and melted gruyere and parmesan cheese in a flaky crust. Whether you're craving a pizza or want to try something new, this tomato pie recipe is sure to bring amazing flavors to your table!

Recipe Info

Prep Time:

15m
Cook Time:

1h
Ingredients:

12
Servings:

8

Ingredients

1 refrigerated pie crust, from 14.1-ounce package
1 1/2 pounds tomatoes, cored and sliced crosswise about 1/4-inch thick (such as Roma or plum tomatoes)
1 1/2 teaspoons salt, divided
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
3/4 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Basil Leaves
4 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
3/4 cup shredded Gruyere cheese
1 tablespoon grated Parmesan cheese

Nutrition Information

(per serving)

Key products

McCormick® Oregano Leaves, 0.75 OZ

$4.49

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

McCormick® Basil Leaves, 0.62 oz

$5.49

Unit price: per

French's® Chardonnay Dijon Mustard Squeeze Bottle, 12 oz

$5.49

Unit price: per

Instructions

Preheat oven to 450°F. Roll out pie dough on lightly floured surface into 12-inch circle. Place dough in 10-inch tart pan, pressing into bottom and up sides. Trim off any excess dough. Pierce crust several times with fork. Blind bake 10 to 12 minutes or until lightly browned.
Meanwhile, toss tomatoes with 1 teaspoon of the salt in large bowl. Transfer tomatoes to colander and let stand 30 minutes; shake to remove excess juice. Return tomatoes to bowl. Add remaining salt, shallot, olive oil, oregano, garlic powder, black pepper and basil, tossing to mix well.
Spread mustard on bottom of pie crust. Sprinkle with Gruyere. Shingle tomatoes over top, then sprinkle with Parmesan cheese.
Bake 40 to 45 minutes, until crust is golden brown and tomatoes are bubbling. Remove from oven and cool 20 minutes. Cut into wedges. Serve warm or at room temperature.