Tomato Pie & Mixed Veggie Slaw

Tomato pie is one of my all-time favorite meals and with the tomato harvest already starting to wane, I wanted to make one before it was too late. Good as it is, tomato pies are undoubtedly rich if you make them like I do, and so they need something bright on the side. This mixed veggie slaw was perfect and uses up other veggies of the moment like carrots and cabbages!

TOMATO PIE

Double the recipe of your favorite savory pie crust. I like using the pastry flour that we sell at the Barn Store for it to be fancy and delicious!

While the pie crust chills, roast about 1.5 sheet pans worth of tomatoes, sliced in thick rounds. This step for me is crucial in removing excess moisture that would sog out the pie.

While the tomatoes are in the oven, mash together with a fork: 6-8 oz each cream cheese and shredded cheddar. Add salt and pepper to taste. 

Roll out the chilled crust when it is ready and spread half of the cheese mixture in the base. This creates a layer to block the tomato moisture from the pie crust with a layer of fatty cheese. Then top with all the tomatoes, then the rest of the cheese on top, then the upper crust.

Bake on a rimmed sheet in case you have overflow bubbling. Bake the pie for about an hour total, or however long it takes to get the crust brown, top and bottom. 

Important: COOL the pie at least half an hour, if you can stand it! It's critical for getting that perfect slice.

Mixed Veggie Slaw

Grate: 1 cabbage, 3-4 carrots, and one sweet pepper
Make a dressing of choice:

With Mayo:
1/2 cup mayo
splash white wine vinegar
1 tbs prepared mustard
salt and pepper to taste

Without Mayo:
1/2 cup white wine vinegar
2 tbs prepared mustard
1 tbs mustard seed
salt and pepper to taste

Dress the veggies and toss. Keeps great in the fridge and adds an excellent brightness, freshness, and crunch to any meal!