Tomato Pie - Prepared at the CFM Market to Kitchen Chef Series on August 18, 2012 by Chef Robby Hooker
A great way to use the tomatoes that you can pick up at the Coppell Farmers Market in this one dish meal for the summer patio.
• 1 pie crust
• 8 oz. cream cheese
• 8 oz. half and half
• 5 large basil leaves, chopped
• 1 Tbs. garlic, minced
• 1 tsp. Kosher salt
• 1 large egg
• 4 large market tomatoes, thickly sliced
• 2 large onions, caramelized over medium low heat
• 4 oz. grated cheddar cheese
• 1 cup Panko bread crumbs
• 4 oz. butter
Prebake the pie crust as directed.
Melt the butter in a medium saute pan over medium low heat, add the panko bread crumbs and stir until toasted to a golden brown. Save for later.
Heat cream cheese and half and half in a microwave until cream cheese is soft then mix with a whisk until smooth. Allow to cool a bit (so the eggs don't cook), then add basil, minced garlic, salt, and eggs, then mix well.
Spread a thin layer of the cream cheese mixture on the bottom of the prebaked pie shell. Layer with sliced tomatoes then caramelized onions, more of the cream cheese mixture and cheddar cheese. Keep layering until the crust is full and then top with the toasted panko bread crumbs. Bake at 350 degrees for 30-40 minutes; let rest for 15 minutes before cutting.