Deep Dish Tomato Pie Featured in Garden & Gun Magazine - Alabama Chef

Does sound good and much like the tomato pie our chefs make here--in 8" pie

pans. Make that 6" pan but deep.
Tomato pie is one of our favorite dishes and I've make several kinds.
Vivian Howard uses roasted tomatoes and onion on her bottom crust and then quarterd heirloom cherry tomatos all covered with a mayo and cheese layer. With appropriate salt and pepper and fresh basil.
The first tomato pie I ever had and made me a believer forever was done on a puff pastry shell with the tomatoes, mayo and cheese. Good appy for a party.

 
Looks gorgeous, but the added calories (heavy cream, eggs) above the usual cheese and mayo moved

it out of my "I can eat PIE and still feel good about it because it's tomato" category.

I can do denial like nobody's business.

 
That is a beautiful dish. Lots of calories, would be great for a special occasion and company.

I make a very simple tomato pie with puff pastry, and beautiful, garden tomatoes. Very simple, pretty and easy . I have yet to make it this year, must do now that I have been reminded of it.

 
i'm sure the cream etc. makes it wonderful but I'll bet it can be just as good

using whole mild or even (horrors) fat free half and half0--which I have used very successfully in scalloped oysters.

 
I totally agree Karen....I looked up Chef Grimes and she has developed recipes for Cooking Light,

Southern Living, Fine Cooking, etc.

I found a wonderful recipe of hers from her Restaurant Black Sheep Kitchen....will try it in the fall.....Cran-Raspberry Cheesecake (the cran raspberry is on the bottom of the cheesecake.....looks good....makes a great fall dessert....

 
I've been keeping my eye out for a nice cranberry cheesecake recipe.

I did a search and think I found the one you are referring to. It looks really great, Gay. ( It had me at mascarpone.... :eek:)) I too will save making it until this fall.

They sell the cranberries in 10 ounce bags here. So I'm contemplating on decreasing the cranberries to that amount and replacing the shortfall with more frozen raspberries (since I'll have some of those left over too). Or, I may just use the remaining cranberries (from two 10 ounce bags) to decorate.

Thanks for the recipe, Gay!

 
Ruth, So glad you found the recipe.....when I make mine I will be sure to post the results

in the fall

 
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