Photo via Flickr
The weather is getting warmer, the sun is up longer and the kiddies are out of school. These are all signs that it’s almost Tomato Pie season. This post may be a bit pre-mature but many of you have already been calling our stores to inquire about its arrival. As of today the Tomato Pie countdown is roughly 19 days. Our Summer menu will premiere on the evening of June 27th but for now we have a special treat. We’re going to give you a few weeks to try your hand at MAKING our wonderful Tomato Pie and by the time you think you have it correct you’ll be able to come into our stores and compare yours with ours. So, here it is all of you Betty Crockers out there, the recipe for our legendary Tomato Pie. Enjoy!
Kerbey Lane Cafe Tomato Pie
- 4 large tomatoes, peeled and thickly sliced
- 10 fresh basil leaves, chopped
- 2 green onions, white and green parts chopped
- Salt and pepper
- 1/3 cup nonfat Greek yogurt
- 1/3 cup crumbled feta cheese
- 1/3 cup mayonnaise
- Kalamata olives, chopped
- Pre-baked savory pie crust (store-bought or homemade from your favorite recipe)
Preheat oven to 350 degrees. Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes.
Press the sliced tomatoes between layers of paper towels to remove some of the juice.
Cut the tomatoes into large pieces, then mix together with the basil and onions in a large bowl. Season with salt and pepper.
Combine the yogurt, feta and mayonnaise together in another bowl. Put the tomato mixture into the pre-baked pie shell then spread the yogurt mixture on top and bake for 30 minutes or until lightly browned. Let cool for at least 15 minutes. Cut into slices and serve warm with a sprinkling of Kalamata olives.
For a richer version of this recipe, replace the nonfat Greek yogurt with mayonnaise.