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Tomato Pie

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Tomato Pie

  • 3-4 fresh tomatoes, sliced 1/4" thick
  • salt
  • fresh cilantro, chopped
  • vidalia onion, roughly chopped
  • 2 tsp garlic
  • 1 T E V olive oil
  • 1 cup plain yogurt 
  • 8oz queso fresco, sliced
  • 1 T Mexi-Cajun
  • pre-made pastry shell

 

Roll out pastry shell and add to 9" pie plate.  Weigh down with pie weights or dry beans and bake at 350 degrees for 8-10 minutes or until lightly golden. 

Remove from oven and set aside to cool. 

Place sliced tomatoes in a large colander in the sink and sprinkle liberally with salt in order to drain off as much liquid as possible.  Allow to set while preparing other ingredients. 

In a large skillet, heat olive oil.  Add chopped onions and garlic and sautee until onions are tender and garlic begins to brown. In a mixing bowl, combine yogurt and seasoning. Mix well. 

 Remove pie weights from cooled pie shell.  Spread onion/garlic across bottom.  Transfer tomato slices from colander to paper towels in order to dry any excess liquid.  Layer tomato slices, cheese and cilantro, overlapping slices as the layers build.  Spread yogurt mixture on top then add final layer of cheese.  

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Bake at 350 degrees for 35-45 minutes or until top lightly browns. Remove from oven and allow to cool 10-15 minutes before serving.

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It's soooo good!  But you have to make sure to get as much moisture out of the tomatoes as you can. Otherwise the pie will be too wet, and the crust will become soggy. 

{This recipe was altered from a recipe by my good friend Jan Burr.  Thanks, Jan!}