Delightfully tart and tangy green tomatoes are an unexpected twist in this otherwise traditional version of tomato pie.
Green Tomato Pie
Makes 1 (10-inch) pie
- 1 (14.1-ounce) package refrigerated piecrusts
- 3 pounds green tomatoes, sliced ¼ inch thick
- 2 teaspoons kosher salt, divided
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Gruyère cheese
- ¾ cup mayonnaise
- 1 large egg, lightly beaten
- ½ cup thinly sliced fresh basil
- 3 tablespoons chopped fresh dill
- ¼ teaspoon ground black pepper
- ⅔ cup chopped red onion
- Garnish: fresh dill
- On a lightly floured surface, unroll piecrusts and stack on top of each other; roll crusts to a 14-inch circle. Transfer crust to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fold edges of crust under, and crimp as desired. Refrigerate for 30 minutes.
- Preheat oven to 400°.
- Top crust with a piece of parchment paper, letting ends extend over sides of skillet; add pie weights. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool on a wire rack for 15 minutes. Reduce oven temperature to 375°.
- Meanwhile, place tomato slices on paper towels; sprinkle 1 teaspoon salt all over both sides of tomato slices. Let stand at room temperature for 30 minutes. Blot off excess salt and moisture with paper towels.
- In a medium bowl, stir together cheeses, mayonnaise, egg, basil, dill, pepper, and remaining 1 teaspoon salt until well combined. Sprinkle onion in bottom of prepared crust. Spread one-third of cheese mixture onto onion. Layer half of tomatoes on cheese mixture, overlapping as needed. Repeat layers with remaining cheese mixture and remaining tomatoes, ending with cheese mixture.
- Bake until golden brown and center is set, 40 to 45 minutes. Let cool completely on a wire rack before serving. Garnish with dill, if desired.
KITCHEN TIP: Unlike tomato pies made with ripe tomatoes, you do not need to seed the green tomatoes for this; simply salting them is sufficient to remove excess moisture.