Texas Tomato Pie


I have made several variations of pies named Tomato Pie.  There have been tomato tarts with French ancestry made with puff pastry, a Greek version with lots of thyme and lemon produced on sheets of phyllo, Italian flatbread with olive oil and tomatoes and basil, close kin to pizza.  Southern tomato pies may all have tomatoes in common, but little else other than a tender flaky crust.  What makes this pie a Texas pie?  Pecans and jalapeno peppers!  And it just may be the tastiest tomato pie ever.  My recipe is the result of combining ideas from recipes in Texas Recipes and the lovely Houston Junior League cookbook titled Peace Meals.  Peace to you and yours when you sit down to share this meal!  It needs only a garden salad tossed with a light citrus vinaigrette as an accompaniment.

Texas Tomato Pie


 9-inch pie crust, unbaked
1 cup fresh basil leaves
3 cloves garlic
2 cups grated mozzarella cheese
1/2 cup brie cheese, cut into small pieces
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground  pepper
3 cups grape tomatoes, sliced
1/4 teaspoon kosher salt
1/3 cup minced jalapeños
1/2 cup chopped pecans
Basil, for garnish

Preheat the oven to 375 degrees.

Place pie crust in the oven at 375 degrees for 5 minutes or until the bottom begins to brown slightly.

Remove from oven, sprinkle 1 cup of the mozarella over the bottom while still hot, then set aside while you work on the filling.

1. Wash basil leaves and pat dry.  Roll leaves together and slice thinly for chiffonade. Mince garlic and mix with basil.

2. Mix pieces of brie,  remaining 1 cup of mozzarella cheese with mayonnaise, Parmesan cheese and  pepper.

3. Seed and mince jalapeno peppers.

4. Cut the grape tomatoes into thin slices.

5. Layer these ingredients into pie.
Scatter tomatoes over the mozzarella cheese in the pie crust. Sprinkle salt and jalapeños over the tomatoes, then the garlic and basil mixture over the tomatoes and jalapeños.

With a teaspoon, put dots of mayonnaise and cheese mixture over the top of the tomatoes. Sprinkle chopped pecans on top. Bake for 45  minutes or until the crust is golden brown and pie is bubbling.


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