Cheesy Onion and Tomato Pie
We know this is tomato pie recipe #3 for this website… but we don’t care. At all. You should know a few things about this recipe…1) It is more time consuming than the other tomato pie recipes on 2frugalfoodies. 2) It is not, techically, a “traditional” tomato pie. Does anyone know why? 3) It is NOT  substantially difficult and 4) It is scrumptious.

With a few tweaks to the original recipe… this is golden, and more frugal.

1 recipe Savory Pie Crust                           $0.37

1 egg                                                                    $0.12

4 to 5 ripe tomatoes                                     $2.50

Salt and black pepper                                  $free

1/3 cup plain bread crumbs                     $0.20

4 generous tablespoons mayonaise      $0.20

1 Vidalia onion, thinly sliced                    $0.35

1/4 teaspoon fresh thyme leaves            $Free!

2 tablespoons chiffonade fresh basil      $Free!

8 ounces fresh mozzarella                          $2.64

2 tablespoons good olive oil                     $0.40

2 or 3 tablespoons grated Parmesan     $0.13

                                                      Total Cost =$6.91, now that’s frugal!

Preheat oven to 375 degrees F.

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate for at least 30 minutes. Line the pie dough with aluminum foil, and fill with pie weights. Bake for 12 to 15 minutes, or until lightly golden around the edges.  Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool.

Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.

Cut fresh mozzarella into 1/2 inch cubes, or bite-size pieces.

Slice the tomatoes into 1/4-inch slices and lightly season with the salt and pepper.

Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, and half of the mozzarella cheese. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. Cover with the parmesan cheese.

Place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. (Yes, really…you have to wait.)

Serve warm or at room temperature.


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