Tomato Pie

Photo and recipe by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• 1 pie crust, homemade or store bought 

• 1 ½ lbs heirloom tomatoes, sliced ¼” thick 

• ½ cup mayo (preferably dukes!) 

• 4 oz shredded cheese (I normally use cheddar but a gruyere or other hard cheese would work) ¼ cup chopped herbs (I like to do a mixture of basil, parsley and scallions) Salt, pepper and olive oil 

Directions

1. Preheat oven to 475 degrees. Arrange tomatoes on a lined sheet pan, drizzle with oil, salt and pepper and roast for 25 minutes. Let cool and turn oven down to 375 2. Combine cheese, mayo, herbs and salt and pepper in a bowl 

2. Roll out pie dough into a pie dish. Spread half the mayo mixture on the bottom, top with tomatoes and repeat. 

3. Bake for 40-50 minutes. Let cool before slicing!