Servings: 8 to 10
I often prepare this pie on a weekend, making the dough and roasting the tomatoes on Saturday, then assembling and baking it on Sunday for dinner. (Of course, it’s easy enough to do some of the prep in the morning, then assemble and bake later in the day, too.) Serve your favorite green vegetable, such as steamed broccoli or sautéed Swiss chard, on the side.
This was so delicious! Every crumb was eaten. Can’t wait to make it again!
An excellent savory pie with just the right proportion of tomatoes, caramelized onions, cheddar, and rosemary.
This was very good - but I think it needs more spices maybe some basil in with the tomatoes. Roasting the tomatoes gave them lot of flavor. I would definitely do that again and the mix of carmalized onions and the cream mixture was a delicious addition that I have never tried before. I made individual pies and halved the recipe. Pies like this never reheat well. What I loved the best was putting the pie in on the bottom of the oven. The crust was crisp and perfectly browned! I’m going to give that trick a try the next time I make any pie.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.