Tomato pies

I slice and salt the tomatoes and put them on paper towels for a good while. Then, I wipe them with more paper towels to dry them off. Works well.

I recently saw a video of someone making a tomato pie. I can't recall if he parbaked the shell, which I usually do, but he put some breadcrumbs on the bottom of the shell before loading it. He said they will soak up the moisture keeping the shell intact. Have no idea if that works.

I've also put some low moisture mozzarella on the bottom of the shell with some success.

This is a Facebook video of more of a caprese type tomato pie. I believe the page is public so anyone should be able to view it. This is the guy who used the breadcrumbs. His crust is perfectly crisp.

LINK

I had a tomato pie slice at a local place today for lunch and they made it with cornbread as the base. Never had it that way but it was really good.

Last week on Cook Country or one of the variants, they had a recipe for a free-form tomato tart. They did the salted tomato/colander step, a layer of shredded cheese first to help protect the crust, gently tossed the tomato slices with herbs and breadcrumbs (not much, like a tablespoon) before layering on the crust, then topped the tomatoes with some grated parm. Left a 1.5-inch crust ring that they folded up and over to make the tart.

I'm going to going to give it a try next time I make a pie. I had similar experience to you when I made one in the past. Tasted good, but the crust was too wet.

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...They did the salted tomato/colander step, a layer of shredded cheese first to help protect the crust, gently tossed the tomato slices with herbs...

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I did chop up about 10 basil leaves and add that. I liked that addition. The bacon I used was pretty thick. Next time, I think will use thinner bacon that will crumble more, or diced ham.

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That's an interesting idea. Just a think layer of cornbread on the bottom? Or bottom and top? I wonder if they prebaked the bottom if there was no top layer.

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Just on the bottom. I’m guessing they pre-baked a little then built on top of that base. The sweetness of the cornbread really went well with the acid of the tomato and creaminess of the cheese. Pleasantly surprised at how good it was.

Ice House in Summerville. Not a regular menu item but was a chef’s special.

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Ice House in Summerville. Not a regular menu item but was a chef’s special.

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Thanks. I was hoping to find a photo of it, but have not been successful. They do have a pie on the menu: HEIRLOOM TOMATO PIE FLATBREAD 16
CHEDDAR-ROMANO-MOZZARELLA-BASIL-AGED BALSAMIC-ARUGULA SALAD

Doesn't sound like what you had.

It was on the list of specials on the Facebook page from a few days ago.

LINK

Maybe they're making a different one on different days.

Today's special is what you described.

WARM HEIRLOOM TOMATO CHEDDAR PIE 16
CORNBREAD CRUST-AGED BALSAMIC-PETITE GARDEN SALAD-DRESSING CHOICE

Bump. I was inspired, so I put one together this afternoon. I left the tomatoes sit in a colander for 3 hours, which clearly still wasn’t enough.

Pressed biscuit crust with Everything Bagel Seasoning, and cooked for about 11-12 minutes. Pressed down, then tomatoes, salt & pepper & green onion. Topped with a mayo, cheese and basil mixture and more green onion (which apparently got a little crispy )

Delicious