Monument Cafe Tomato Mozzarella Pie

Cathy Slaughter of Gabriel Valley Farms in Georgetown supplies most of Central Texas with organic tomato transplants. And while a big crop of gorgeous tomatoes may be a few months away, there’s no time like the present to be prepared for their arrival.

What’s say we plan to make the Monument Cafe’s delectable Tomato Mozzarella Pie that’s one of Cathy’s favorites?

It’s a simple dish that doesn’t taste simple. You can use ready made pie crust from your market, or make your favorite crust to go along with the pie.

Heck, you can even make your own mozzarella, and your own ceramic pie plate if you want to get really obsessive (which I often do).

The entire process to make the pie (minus the time it took to grow the produce in it) is less than an hour. You can serve it hot or cold as a side dish or as an entree.

I think it is delicious with a fresh field greens salad dressed with a simple vinaigrette, and a tall glass of iced tea or lemonade.

Monument Cafe Tomato Mozzarella Pie

Preheat oven to 350.

Ingredients

• 1 ready made pie crust for a 9-inch pie, or crust made from your (my) favorite recipe
• 1 cup thinly sliced tomatoes
• 3/4 cups thinly sliced white or yellow onions
• 2 cups shredded or sliced mozzarella (Monterrey Jack can be substituted–but then you’d have to change the pie’s name)
• Fresh basil
• Olive oil
• Salt and pepper to taste

Preparation

1. Pre-bake pie crust for 10 minutes.  (Dock and use pie weights or dried beans on parchment)
2. Allow to cool about five minutes before filling.
3. Next, layer the ingredients. Start with cheese, then onions, followed by the tomatoes. Salt the tomato layer if desired.
4. Sprinkle pepper between layers.
5. Continue this process until you’ve used all the ingredients.
6. Top with chiffonade of fresh basil, drizzle with olive oil.
7. Bake at 350 for 30 minutes.
8. Allow to cool 15 to 20 minutes before serving.
9. Garnish with fresh basil and tomatoes if desired.

Cut into six to eight wedges and enjoy.