Tomato Pie Recipe (Smoky Mountain School of Cooking)

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Low-fat mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor without dairy.

Prepare yellow and red tomatoes by slicing them and sprinkling with salt to draw out moisture.

Let the sliced tomatoes sit while preparing the dough.

Prepare the dough using plain flour, salt, butter, and lard; chill for a couple of hours before use.

Lightly flour the dough and roll it out to fit a 12-inch cast iron skillet, keeping it thin and even.

Place the rolled dough into the skillet, trimming any excess, and pinch the edges to create a rustic look.

Preheat the oven to 375°F and bake the crust for 10 minutes without poking holes in it.

After 10 minutes, remove the crust from the oven and dab the moisture off the tomatoes with a paper towel.

Layer the tomatoes in the crust, alternating between yellow and red tomatoes.

In a bowl, mix together 1 cup of shredded sharp cheddar, 1/2 cup of shredded mozzarella, 1/2 cup of shredded Monterey Jack, and 1 cup of mayonnaise, along with salt and pepper to taste.

Spread half of the cheese mixture over the tomatoes in the crust.

Add 1/2 cup of diced green onions on top of the cheese layer.

Layer the remaining tomatoes on top of the cheese and green onions.

Spread the remaining cheese mixture over the top of the tomatoes.

Bake the pie at 350°F for 35 minutes until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens