We had bought some fresh tomatoes from the Farmer’s Market and enjoyed them on BLT’s, sliced raw, in salads and they were so good, I decided to bake a Tomato Pie.
It’s easy. Here’s how,
Start with Frozen Deep-Dish Crust. Marie Callender’s is the best.
In a skillet with a dab of olive oil, sauté about a pound of chopped ham (I bought a big ham steak and used about half) along with some thinly sliced green (or regular) onions.
When the crust is thawed, brush 2 T Dijon Mustard across the bottom and add the sauteed ham and onions. Next thinly slice 1 large or 2 small ripe tomatoes (with S & P to taste) and spread across the top, overlapping if necessary. Cover the mixture with ½ C grated mozzarella cheese. In a separate bowl, stir 1/3 c of Half & Half with one beaten egg and pour across the top of the pie, then add another ½ C mozzarella cheese. Bake in a 425 oven for about 25 minutes (until the crust turns golden brown). Let cool, slice, and enjoy.
Tomato Pie
1 frozen pie crust
2 T Dijon mustard
1 lb. chopped ham
2 green onions
1 large fresh tomato
S & P
1 C grated mozzarella cheese (divided)
1/3 C Half & Half
1 egg
