Tomato pie

Guest is Heidi Billotto

Heidi’s Taste of Summer Tomato Pie

Recipe by Charlotte Culinary Expert Heidi Billotto


recipe for a 1 crust pie crust

3-4 firm but ripe local tomatoes cut into thick slices, or use small chopped tomatoes, or a combo of both

fresh basil

Fine grated Parmigiano Reggiano

Panko Crumbs

1 local egg

1 local egg yolk

1 cup local whole milk or heavy cream


Roll the pie crust out to 1/4 inch thickness and fit into a 9-inch French false-bottomed tart pan. Layer tomatoes basil, grated Parmesan and Panko crumbs in the crust until you come to the top - finish with a layer of Tomatoes. Combine the eggs and milk, Pour the custard into the filled pie shell. Top with shredded basil, panko crumbs and cheese. Carefully place the pan on a baking sheet and bake the pie in a preheated 350 degree oven for 20-25 mins,

Cool slightly, remove from the pan and cut into wedges. Drizzle with balsamic vinegar before serving.




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