This tomato slab pie is the perfect way to showcase the summer’s harvest. The cornmeal and Parmesan laden crust forms the perfect bed for tomatoes, cheese and fresh basil.
Take fresh tomatoes and put them on a large cornmeal and Parmesan crust. You’ll find this sheet pan full of cheesy tomato goodness is a perfect summer appetizer.
It is a bit like pizza, a bit like tomato pie and a bit like a pretty tart. The results are delicious and perfect for feeding a crowd.
Yes. You caught me. I am “borrowing” another recipe from Mollie at Frugal Hausfrau.
Then she posted a delicious looking Orange Apricot Snack Cake with more cornmeal in the batter. It looks and sounds delicious!
Then I came to yet another one of her delicious looking cornmeal recipes. Her Garden Tomato Tart looked gorgeous, sounded delicious and allowed me to further indulge this little cornmeal obsession I have going right now.
So, Mollie – I apologize for borrowing so heavily from you these past few weeks. I would say it’s not you, it’s me, but it wouldn’t be true!
You are posting too many delicious looking treats and fanning the flame.
Our tomatoes are really delicious this year and have been coming off the vines in bucketfuls, so that helped egg me on. Not that I needed much of an excuse.
As these things go, I didn’t follow her recipe exactly. But I followed it closely enough to know hers is a real winner.
So, if you like the direction this is going, but want it in a smaller and prettier package be sure to pay Mollie a visit. If you are looking for something fresh and fun to take to a potluck or have a small army to feed at home you are in the right place!
There were a few reasons for my adaptations:
1. Despite the fact I have a pretty decent collection of cook/bakeware (you know the kind that fills the kitchen, the pantry, the dining room, a couple of racks in the basement and now a bit of the coat closet… not that anyone is counting.)
I don’t have a tart pan. I’ll put it on my wish list now as there have been a few times recently I wished for one. Does anyone have a direct line to Santa?
2. Though there are only three of us, we have regular extended family dinners so we almost always have volunteers to help eat new creations. Plus this is a great potluck contribution or would be great for a party as it can be made ahead and served at room temperature.
3. I am more of a rustic/free form cook for the most part. Slab pies fit my style.
You can certainly make this crust look pretty, even as a slab pie, but it isn’t necessary. It looks dressed up on it’s own and doesn’t need a lot of frill.
So now you may be asking yourself how to best serve such a delightful treat. I think it would make a great summer lunch.
Cut it into smaller squares and listen to your guests fawn over how delicious it is! It would also work as a starchy side to a nice grilled chicken breast and some fresh green beans or something for dinner.
However you decide to serve it, you owe it to yourself to give it a try!
Did you make this recipe? Please leave a review in the recipe card.
Tomato Slab Pie with Cornmeal and Parmesan Crust
- 2 cups all purpose flour
- 1½ cups cornmeal
- 1 teaspoon salt
- 1 cup butter cold and cut into chunks
- 6 Tablespoons Parmesan cheese grated
- 5 to 7 Tablespoons cold water
- 2½ pounds tomatoes
- 3 teaspoons salt
- 1 onion diced
- 1 Tablespoon cooking oil I actually used bacon grease, but any oil would do
- 2 cups shredded mozzarella
- ½ cup mayonnaise
- 2 Tablespoons fresh chopped chives
- 2 Tablespoons fresh chopped parsley
- 3 Tablespoons fresh chopped basil plus more for garnish
- fresh ground pepper
- 2 Tablespoons extra virgin olive oil
- ¼ cup Parmesan I used a vegetable peeler to get long skinny slices, but grated would be fine
- Core the tomatoes and cut them into thin slices (somewhere between 1/4 and 1/2 inch would be fine). Place them in a strainer and sprinkle them with salt. Allow them to drain, gently mixing or tossing them every so often.
- Preheat oven to 350°F
- In a food processor, mix together the flour, cornmeal and salt until combined. Add the butter and cheese and pulse until it forms pea sized chunks. Add a couple of tablespoons of water and pulse. Keep adding water a tablespoon at a time until the dough just comes together and forms a ball. You do not want to overwork the dough or add too much water, so go slow and add just a bit at a time until it comes together. Pat dough into a 10x15x1-inch bar pan. Place in the refrigerator for 15-20 minutes or until firm.
- Once the dough is firm, gently dock the crust with a fork being careful not to create too large of holes. Cover with parchment paper or aluminum foil and then pie weights (I use dried beans). Bake for 20 minutes then remove foil/parchment and weights and bake for 10 more minutes. Transfer to a wire rack to cool while you prepare the filling.
- Turn oven up to 375°F
- While your dough is baking sauté the diced onion in the cooking oil or bacon grease until translucent. Set aside to cool.
- Mix cooled onion, mozzarella, mayonnaise, chives, parsley, basil and black pepper. Spread over par-baked pie crust.
- Give the tomatoes one last shake and then arrange over the cheese mixture. Drizzle with a bit of extra virgin olive oil.
- Bake at 375°F for 45-50 minutes.
- Sprinkle top with Parmesan cheese and chiffonade of basil.
- Great served warm, at room temperature or cold.