Tomato Pie with a Saltine Crust
Equipment
- 1 food processor
Ingredients
- 1 sleeve saltines
- 1/4 cup unsalted butter melted
- kosher salt
- ground black pepper
- 1 egg
- 2 tablespoons shredded parmesan
- 2 large tomatoes
- 2-1/2 tablespoons mayonnaise
- 1-1/4 cups shredded mozzarella
- 2 tablespoons roquefort
Instructions
- Preheat oven to 350 degrees.
- Empty sleeve of saltines into food processor.
- Pulse 8 to 10 times, or until the crackers are mainly crumbs.
- Add butter, pinch of salt, a sprinkle of black pepper, egg, and parmesan.
- Pulse 5 or 6 times until the mixture comes together.
- Transfer to 9-inch pie pan, and pat evenly across bottom and up sides.
- Bake for 15 minutes.
- While crust bakes, slice tomatoes thinly.
- Place tomato slices on paper towels, and sprinkle with a pinch of salt.
- Cover with another paper towel, press gently, then allow to rest while crust bakes.
- When crust has finished baking, set on a cooling rack for 10 minutes.
- While crust rests, combine mayonnaise, 3/4 cup shredded mozzarella, and roquefort, mixing well.
- After crust has cooled, spread mayonnaise mixture evenly over it.
- Top with tomato slices, cutting to make them fit snugly.
- Repeat to create 2 layers of tomatoes.
- Sprinkle with remaining 1/2 cup of mozzarella.
- Bake for 18 minutes.
- Allow to cool for 10 minutes before serving.
Notes
If you don't have a food processor, you can crush the saltines in a plastic bag using a rolling pin. Then mix the crackers and other ingredients in a medium-sized bowl.