How To Make Easy Tomato Pie

Late last week, my friend Marlene sent me an email with some exciting news. Marlene owns The Cottage in Daviess County, Kentucky and she messaged me to let me know that one of my favorite menu items is back. That item? Tomato Pie!

Chad Benefield/WBKR

As Marlene explained when I visited The Cottage on Saturday to pick one up, "I have to wait until the really good tomatoes are in." Well, they're in and that pie is delicious! I had two slices for lunch on Saturday and another slice for breakfast on Sunday.

I have long been a fan of Tomato Pie. In fact, I have shared a recipe here before. My friend Jim Gilles, with Hill View Farms Meats, created an amazing version of it last year.

Now, my friend Patty Millay of Owensboro has discovered Tomato Pie for herself and she's concocted a three-ingredient version that you can try at home!

From Patty:

I just can't believe that I've never heard of Tomato Pie! I've been seeing this on cooking websites, in my new SEC Tailgating cookbook, and it's popping up on my reels - so I get it! Learn to make the Tomato Pie! It's so simple (only three ingredients) and a quick bake!

Here's how to make it!

TOMATO PIE

2 large tomatoes or 1 pint of cherry tomatoes (thinly sliced)
2 pie crusts (refrigerated is fine or you can make your own)
1 box Boursin Cheese (garlic and herb)

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DIRECTIONS:

Start by unwrapping the cheese and let it come to room temperature. Patty says this makes it much easier to spread when the time comes.

Slice the tomatoes thinly. Arrange the slices in a single layer on a stack of paper towels, then sprinkle them with salt and let them sit for 15 minutes. The salt will draw the water out of the slices and keep your pie from being soggy. Patty flipped her slices onto new towels and salted them again on the opposite side for an extra 15 minutes. This process is known as 'sweating' your tomatoes.

Dust a big sheet of parchment paper with just a little flour and roll out both pie crusts. Patty says you need to sprinkle each crust lightly with flour as you process this. Put one crust loosely on top of the other onto the parchment paper.

Add the Boursin Cheese and spread it evenly over the top crust. Add your tomato slices leaving a one inch border around the edge. Fold the crust edges loosely over the edge of the tomatoes. Sprinkle the pie with salt (remember that you've already salted the tomatoes, so you may want a light touch here) and pepper them sprinkle with a smooth olive oil. Patty advises going light on the oil.

Slide the parchment paper and pie onto a baking sheet. Bake at 400 degrees for 25 - 30 minutes.

Here's a photo of Patty's finished product!

Patty Millay

Slice and enjoy! The perfect summer supper!