Description
A juicy, cheesy fresh tomato pie layered with ranch, herbs, and melty cheddar, served with a luscious pesto cream sauce.
Ingredients
Scale
- GOOD BASIC PIE DOUGH, refrigerated
- 2 1/2 pounds (about 8 medium-size) fresh tomatoes
- 2 tablespoons unsalted butter
- 1 medium onion, halved and thinly sliced
- 1 or 2 cloves garlic, minced
- 1 tablespoon fine yellow cornmeal
- 2 teaspoons dried basil
- Salt and pepper to taste
- 1/3 cup favorite creamy ranch dressing
- 1 1/2 – 2 cups grated sharp Cheddar or Fontina cheese
- 1/2 cup prepared pesto
- 1/4 cup heavy cream
Instructions
- Preheat oven according to pie dough instructions.
- Roll out and fit the pie dough into a baking dish; chill.
- Slice tomatoes and let drain on paper towels to remove excess moisture.
- In a skillet, melt butter over medium heat and sauté onions until tender; add garlic and cook briefly.
- Sprinkle cornmeal evenly over the bottom of the pie shell.
- Layer onions and tomatoes into the shell, seasoning each layer with salt, pepper, and dried basil.
- Drizzle ranch dressing over the top, then sprinkle with grated cheese.
- Bake until crust is golden and cheese is bubbly and browned.
- Meanwhile, gently warm pesto and heavy cream together in a small saucepan to make sauce.
- Serve pie slices with warm pesto cream sauce drizzled on top.
Notes
Use ripe, flavorful tomatoes for best results. Draining them well prevents a soggy crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Savory Pie
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: tomato pie, pesto, cheddar, ranch, summer recipe