Creamy Tomato Cheese Pie (Renaissance Blend Olive Oil)
/Tomato pie is an old Southern recipe used as solution to the glut of tomatoes that result from a good harvest. I found quite a few versions and variations allowing the opportunity to take a classic and make it your own.
What you will need:
A baked pie crust. I used a pre-made crust. This recipe does not include the recipe for the crust. Choose your favorite or take a shortcut. You can buy ready to make crusts that are pretty flaky and good.
Ripe tomatoes. I think any will do but make sure they have lots of flavor. If you do not grow your own, choose store bought hot house for better flavor. And if you can find a variety of color, it makes for a prettier pie. It will take about 4-5 medium sized tomatoes to make the pie.
One large shallot finely diced
One 8 oz box of cream cheese - softened
Grated sharp cheddar cheese, about 1/2 cup
Cooked crumbled bacon bits, about 1/4 cup
Salt
Fresh ground pepper
Diced green onion, one large or two small
Instructions:
Prep the Tomatoes: Pre-salting the tomatoes helps to remove some of the liquid and produces a less mushy pie. Layer a large surface (like a cutting board) with paper towels. Slice the tomatoes and lay them out on the paper towels. Lightly salt them and allow them to sit about 45 minutes.
Pie Crust: If you are making your own or baking a pre-made crust, you can do this while the tomatoes are sitting.
Filling: While tomatoes are sitting, it would be good to put your cream cheese out on the counter so it is softer when you start to make the filling. Once the crust is made and tomatoes are done sitting, you can start the filling and start pre-heating your oven to 365 degrees.
Place the package of cream cheese in a mixing bowl and add 2 tablespoons of enfuso Renaissance Blend Olive Oil. Beat the mixture until creamy and fully blended. Then fold in the diced shallot, cheddar cheese and bacon bits. Note: The shallot, cheddar cheese and bacon bits were all options added from the traditional recipe.
Pie:
Dab the tomatoes with a paper towel to remove an excess moisture.
Place a layer of tomatoes on the bottom of the baked pie crust.
Spread the cream cheese mixture over the tomatoes.
Top the cream cheese mixture with the remainder of the tomatoes layering them as you like for a decorative look.
Drizzle on more enfuso Renaissance Blend Olive Oil
Bake the pie at 365 degrees for 40 minutes.
Remove the pie and turn up the heat to 385 degrees.
Top the pie with fresh cracked pepper and the green onion.
Return the pie to the oven for a few extra minutes to slightly crispen the top layer.
Eat: Allow the pie to cool slightly to firm up. It is delicious warm or cold! It works as a main dish or a yummy side with some Southern ham or sausage.
