Tomato pie is a traditional dish made in the South during tomato season. A traditional tomato pie is made in a pie shell using fresh tomatoes, cheese, and mayonnaise or white sauce. While visiting the farmers market this week I could not help but want to make my own, but there were so many other great summer vegetables in season I did not want to pick just one. So instead of making a tomato pie I made a Farmers Market Pie. I still made sure to use some wonderfully ripe tomatoes, but the addition of the other fresh vegetables made a great summer dish even better.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a wooden spoon or heat proof spatula, a medium bowl, a knife and cutting board, a cheese grater, a large sauté pan, the stove and the oven.
If you are not allowed to use a knife, the stove, or the oven by yourself you can ask an adult for help.
ChefElla’s Farmers Market Pie (6 - 8 Servings)
3-4 oz. Zucchini, Large Diced (about 1 medium zucchini)
3-4 oz. Yellow Squash, Large Diced (about 1 medium squash)
5-6 oz. Corn Kernels, Fresh off the cob (about 2 large ears)
-Remove the husk and silk from the corn. Cut the stalk off of the bottom of the corn leaving a flat bottom. Stand the corn up on your cutting board on the flat end. Start at the top of the cob and cut down the sides of the corn removing the kernels from the cob. This process can be messy, and the best way to do this, is to put your cutting board on top of a cookie sheet with sides. This way if any of the kernels try to escape they will land in the pan.
1 large Leek, Sliced into thin half-moons (Use the light green and white of the leek only)
-Cut off the dark green leaves where they meet the light green part of the leek. Slice off the roots at the end. Cut the leek the long way (lengthwise) in half. Place the leek flat side down and cut into ¼ inch half-moons. Leeks are known to be dirty so you may want to rinse them in a strainer and let them dry before cooking them.
1 large Heirloom Tomato, Medium Sliced (or 2-3 small tomatoes)
-Enough to cover the bottom of the pie shell when sliced.
1½ tsp Garlic, Fresh, Minced (about 2 small or one extra large clove)
½ Cup Mayonnaise
6 oz. Farmers Cheese, Shredded or Grated (farmers cheese is a mild salty cheese)
-If you cannot find farmers cheese fresh mozzarella will work.
1 tsp Sage, Minced (Fresh or Dried)
½ tsp Salt, Kosher or Sea
1 ea. 9 - 10 inch Pie Shell, Deep
1 Tbl. Olive Oil
3. Pre-heat the oven to 350F.
4. Pre-heat your sauté pan on medium heat on the stove. Add your olive oil, zucchini, squash, corn, leeks, garlic, salt and sage to the pan and mix well. Cook for 5-7 minutes stirring occasionally until the vegetables begin to brown. Take the vegetables off the heat and let them cool until you need them. It is better to cook the vegetables on a lower heat than a higher heat.
5. Shred or grate your farmers cheese. In your bowl mix the farmers cheese and mayonnaise until they are blended.
6. Layer the tomato slices on the bottom of your pie shell.
7. Place the sautéed vegetables on top of the tomatoes.
8. Scoop the cheese mixture on top of your vegetables. Using the spatula or the back of your spoon slowly and carefully push / spread the mixture over the top of the vegetables.
9. Bake the vegetable pie in the oven for 30-35 minutes or until the top is beginning to brown.
10. Remove from the oven, slice and serve.
Enjoy your Farmers Market Pie with fresh fruit or salad or as a side dish for lunch or dinner. As different vegetables become available, choose any of your favorite vegetable from your farmers market to make your own Farmers Market Pie.
ChefElla’s helpers can help by:
Measuring the ingredients
Mixing the cheese and mayonnaise
Layering the tomatoes in the pie shell
Older helpers can help by:
Cutting and cooking the vegetables
Building the pie