Fill the house with the sweet smell of a freshly baked tomato pie. The ultimate comfort food.
2.5lbs tomatoes, sliced to ¼ inch thick
3 tablespoons olive oil
1 teaspoon salt divided
½ teaspoon pepper
6 cloves of garlic
½ cup unsalted butter
2 cups finely ground whole grain crackers
1 ½ cups brie cheese, rind removed, torn into chunks
½ cup shredded parmesan cheese
½ cup mayonnaise
½ tablespoon Italian seasoning
1 teaspoon fresh thyme leaves
1 small shallot, thinly sliced
Preheat oven to 475°F. Line a baking sheet with tomato slices. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until tomatoes start to look dry on top. Set aside. Reduce oven temperature to 375°F
Meanwhile, melt butter in a small skillet. Add garlic and cook, stirring occasionally, until butter begins to foam and the liquid turns golden brown. Strain mixture through a fine mesh strainer into a measuring cup. Transfer garlic to a cutting board and finely chop.
In a medium bowl, stir together cracker crumbs, 6 tablespoons of melted garlic butter and eggs until mixture resembles wet sand. Press mixture firmly into the bottom and sides of a 9-inch springform pan or pie plate. Bake until fragrant, about 8-10 minutes. Cool completely.
In the bowl of a food processor, combine brie cheese, parmesan, mayonnaise, Italian seasoning and reserved chopped garlic. Blend until mixture is smooth.
Gently dollop half of the cheese mixture onto the crust. Spread into an even layer with a spatula. Layer half the roasted tomato slices, pressing down gently to create even layers. Repeat with remaining cheese and tomatoes.
Drizzle remaining garlic butter over the top of the pie. Scatter thyme leaves and shallot slices over the top. Bake for 50-60 minutes until crust is golden brown. Allow to cool for 1 hour before removing from springform pan.