Tommy Toe Pie
Savor the vibrant flavors of summer with this delightful Tommy Toe Pie, a savory dish that turns sweet, juicy Tommy Toe tomatoes into the star of your table. Combining fresh basil, thyme, and perfectly sautéed onions and garlic, this recipe layers garden-fresh goodness with a rich, creamy custard made from eggs, heavy cream, and Parmesan cheese. Encased in a flaky pie crust and topped with melty mozzarella, it's baked to golden perfection, creating a comforting, aromatic pie that's perfect for brunches, dinners, or any occasion that calls for a rustic twist. Easy to make in under 90 minutes, this recipe is ideal for showcasing your garden’s tomato bounty or for recreating farm-to-table flavors any time of year.
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Recipe Information
Ingredients
- 500 grams Tommy Toe tomatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 10 whole, chopped fresh basil leaves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 50 grams grated Parmesan cheese
- 100 grams, shredded mozzarella cheese
- 120 milliliters heavy cream
- 2 large eggs
- 1 pre-made or homemade pie crust
Instructions
Preheat your oven to 190°C (375°F).
Roll out your pie crust and press it into a 9-inch pie dish. Trim excess edges and prick the bottom of the crust with a fork. Place it in the refrigerator while you prepare the filling.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the Tommy Toe tomatoes. If the tomatoes are large, halve them. Cook for 8-10 minutes or until they soften and release their juices.
Sprinkle in the flour, stirring well to incorporate. This helps thicken the tomato mixture.
Add the chopped basil, thyme, salt, and black pepper. Stir and cook for another 2 minutes, then remove the skillet from heat.
In a medium bowl, whisk together the eggs and heavy cream. Stir in the grated Parmesan and half of the shredded mozzarella.
Spread the tomato mixture evenly into the prepared pie crust.
Pour the egg and cream mixture over the tomatoes, allowing it to seep into any gaps.
Sprinkle the remaining mozzarella over the top of the pie.
Place the pie on the middle rack of the oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10-15 minutes before slicing. Serve warm, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 24.4 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1455 mg | 112% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
