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Tomato Slab Pie
This elegant tomato pie combines fresh tomatoes, zucchini, and caramelized onions. To prevent the crust from getting soggy the crust is baked before topping.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Ingredients
- 1 tablespoon olive oil,divided
- 1 small zucchini, sliced into thin coins
- 2 medium onions, sliced
- 1/2 teaspoon salt
- 2 sheets premade pie dough
- 8 slices about 6 ounces provolone cheese, optional
- 3 large tomatoes, sliced
- 1/4 cup Parmesan cheese, optional
- 6 leaves fresh basil, finely chopped
Instructions
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Prepare the Zucchini and Onions: Heat half the oil in a large nonstick skillet over medium-high heat until it shimmers. Add the zucchini and cook until golden brown. Transfer zucchini slices to a plate. Wipe out pan and return to the burner.
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Heat remaining oil over medium-low heat. Add onion slices and salt. Cook, stirring occasionally, until onions are soft and tender, about 30 minutes.
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Bake the Crust: Adjust oven rack to the middle position. Heat oven to 425°F. Remove two of the pie crusts from the box. Unroll each crust and stack on each other. Lightly flour your counter and roll dough out into a 17x12-inch rectangle using a rolling pin.
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Bake crust until lightly golden brown, about 15 minutes. Remove crust from oven and place on a wire rack. Keep the oven on.
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Top and Bake the Crust: Allow the crust to cool for a few minutes. Spread onions evenly over the bottom of the crust. Top with provolone slices. (Depending on the size of your slices, you might need to split a few in half so the crust is evenly covered.)
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Place the sliced tomatoes and cooked zucchini in one layer over the cheese. Sprinkle parmesan over the tomato and zucchini slices. Return pan to the oven and bake until cheese melts and tomatoes look soft, about 15 minutes.
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Remove pan from the oven and place on a wire rack. Allow to cool for 15 minutes before slicing. Sprinkle chopped basil over the pie.