- Preheat oven to 400°.
- When cutting the tomatoes, it’s easiest to cut the tomato in half vertically and use “half slices” which layer better. Spread tomato slices on paper towels and lightly sprinkle with salt. Let sit 20 to 30 minutes while the oven preheats and you prepare the crust. Blot occasionally with paper towels.
- Roll crust to roughly a 12” circle on parchment paper. Slide onto a baking sheet (still on parchment).
- Spread cheese and herbs on crust, leaving space all around edges—about 1.5 inches. Season with pepper.
- Arrange tomatoes on top, and fold border over the edge of the tomatoes (rough fold is fine-baking will make it rustic!)
- Beat egg with 1 tablespoon water; brush onto crust.
- Bake on middle rack until the crust is golden and the tomatoes are tender—about 30 minutes.
- Let cool for 5 minutes, then serve. Delicious with a light summer salad!
The Old Farmer's Almanac Editors
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This is how I make my 'cheater' fruit pies. I lay a purchased crust on parchment and put it on a cookie sheet. I use a pint of my home canned apples with a little flour, brown sugar and cinnamon as a filling in the middle. I fold up the edge and give it a wash and a sprinkle of white sugar. Bake at 425 for 15 minutes and then at 350 for 20 more minutes. The tomato pie looks great but I might add some cooked Italian sausage for a more pizza result. Tomato and cheese, yum!
Hi This looks great. Just wondering if this is shortcust pastry? Flaky pastry like rough puff? What kind of crust exactly?
For this simple recipe, Lynn buys the pie crust. However, you could certainly make your own. Just combine all-purpose flour with a teaspoon salt in a cuisinart. Add cold sliced butter and pulse. Then add a little water so the dough is just moist enough to roll into a ball. Wrap dough in plastic wrap in fridge for an hour.
The creator of the recipe just uses a store-bought piecrust. Like the ones in the refrigerator section. Hope that helps!
