Tomato Pie
A simple and savory tomato pie with potatoes, herbs, and optional mushrooms, baked in a flaky crust.
Ingredients
- 1.5 pounds Ripe tomatoes (About 4-5 medium tomatoes)
- 1 pound Potatoes (About 2-3 medium potatoes)
- 0.25 cup Butter, melted (For moistening)
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Mushrooms, peeled and sliced (optional)
- 1 package Pie crust (Store-bought or homemade)
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A basic tomato sauce made with fresh tomatoes, herbs, and olive oil. Perfect for pasta, pizza, or as a base for other sauces.
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TOMATO CUSTARDS
These Tomato Custards offer a unique and elegant twist on a classic savory dish. The combination of fresh tomatoes, eggs, and aromatic herbs creates a rich, savory flavor profile that is both comforting and sophisticated. The creamy texture of the custards, baked to perfection, makes them a delightful appetizer or light meal. Serve them with a simple cream sauce and green peas for a complete and satisfying experience.
Instructions
- 1Slice the tomatoes and potatoes into approximately equal thickness (about 1/4 inch). Peel and slice the mushrooms, if using.
- 2Preheat oven to 375°F (190°C). Place the sliced tomatoes, potatoes, and mushrooms (if using) in a pie dish. Drizzle with melted butter to moisten. Add chopped parsley, thyme, salt, and pepper. Mix gently to combine.
- 3Cover the pie with the pie crust. Cut slits in the top of the crust to allow steam to escape. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the vegetables are tender.
- 4Let the pie cool slightly before serving. This allows the filling to set up a bit.
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