Grilled Tomato Pie
I love tomato pie. Slices of vine-ripened tomatoes usually topped with a cheese blend of some kind and baked to a golden perfection, the tomato pie is a classic summertime dish. Our version is based on one of the best pies I've ever tasted. The Wildflower Cafe in Mentone, Alabama, counts tomato pies among their specialties. It's a good one.
For extra wood-fired flavor, we cook the pies on our Traeger Grill instead of in the oven. Besides adding incredible flavor, using the Traeger cuts down on extra heat in the kitchen.
1 deep-dish ready made pie crust
2-4 heirloom tomatoes, sliced
2 cups balsamic vinaigrette dressing
1 cup Duke's mayonnaise
¾ cup cheddar cheese, shredded
¾ cup mozzarella cheese, shredded
½ cup parmesan cheese, shaved or grated
1-2 tablespoons fresh basil, chopped
Start by slicing the tomatoes and placing them on a paper-towel-lined sheet pan.
In a separate bowl, combine the three cheeses, mayo, chopped basil, and a teaspoon of salt.
Spread the cheese mixture over the tomatoes.
Place the pie on your preheated Traeger Grill at 350 degrees. Cook for 30-40 minutes or until the top is a light golden brown. Rest for a few minutes before slicing.