Who says pie is only for dessert? Summer is wrapping up and tomatoes are in abundance. This vegetarian recipe is quick and can be completed in a one block class because the ingredients are hot going into the pie reducing the cooking time.
Time Frame: 1 blocks
- 9.6.2 Implement food preparation, production, and testing systems.
- 9.6.3 Apply standards for food quality.
- Have students list as many savory pies as they can think of. Offer extra credit for anyone who makes a savory pie at home. More on extra credit here.
- 9inch pie shell
- 3 cups (3-4 tomatoes), seeds removed then diced
- 1 large onion, diced
- 3 cloves of garlic, minced
- ¼ cup basil, chiffonade cut
- 2 cups mozzarella cheese, grated
- ¼ cup Parmesan cheese, grated
- ¾ cup mayonnaise
- 1 tsp of hot sauce
- Salt & pepper
- Make single pie crust (if your short on time you can have them make this a day ahead)
- Cut the tops off the tomatoes and stick a clean finger in the seed pockets to remove them. Do this over a sink or garbage can. Dice tomatoes, onion, and chiffonade the basil
- Preheat oven to 350F. Bake pie crust in oven for 10 minutes until lightly golden. Remember to dock or put dry beans in the bottom so it doesn’t shrink.
- Combine tomatoes, onions, garlic, and basil in glass bowl.
- Microwave tomato/onion mixture 3-5 minutes to slightly cook the onions and release more juices from the mixture.
- Drain the mixture with a towel or strainer.
- Mix the mozzarella, mayo, hot sauce, and dash of salt and pepper in a bowl.
- Grate parmesan cheese on the bottom of the pie crust. The cheese helps keep the bottom from getting too soggy.
- Spoon the tomato mixture into the pie pan.
- Top with the cheese mixture that should look lumpy but spread it evenly.
- Bake for 20 minutes until bubbly and topping golden brown.
- Let set for a few minutes before slicing.