Heirloom Tomato Pie

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The MANCHEGO cheese was too overwhelming for me with it's smokey taste. Other than that, it was awesome! I'm going to make it again tonight but this time I will exclude the manchego cheese.

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This is well worth the time! It is fantastic, so good in fact I had another piece for breakfast, and Lunch the next day! Excellent use for your heirlooms!

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I didn't make this - my daughter did. I haven't stopped talking about how AMAZING this was! I had her send me this recipe so I can make it too.

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Exceptional flavor, fun to make with your husband. PLAN YOUR TIMING ON THIS!!! not for those that want to run in an run out of the kitchen. Loved making and eating! THANK YOU For this Treasure in my recipe box! Karen Varrone, Atlanta, GA

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I substituted a store-bought pie crust, and this was amazing....I can only imagine how good it would be with the home-made crust.

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This was delicious. We grew several heirloom tomatoes this year and I needed ideas for how to use them all. I had to substitute pecorino romano for the manchego because I could not find it, but it turned out great. My husband loved it. It does take a long time to make, but it is well worth it.

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I too loved this recipe. I snuck the crust in the freezer to cool to speed up the process and used sharp cheddar in the crust because that's what I had on hand. It was delicious!

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Awesome recipe!!! I switched the manchego cheese out for parm-regg cheese and added mushrooms and leeks sauteed in a bit of red wine and substituted the mayo for sour creem and the pie was awesome! I did cheat and use a pre-made pie crust, but hey who's not for cutting a corner here and there! Can't wait to make it again!!!

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This recipe inspired me, the photo was beautiful. I had to redevelop it to be low carb without a crust but the end result was wonderful and even my son loved it. We have already made 5 and different ingredients can be used to mix it up depending what you have on hand (be creative! Loved it, thank you!

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Love this but glad I had all day to make it! The photo on the July/August cover sold me this pie though I have an aversion to making pie crust. This went together easily even though there was quite a bit of wait time (for the tomatoes and cooking crust Love the manchego. I used whole wheat flour and basil since that's what I had and both worked well. I'll be making this again. My boyfriend was a bit disappointed, however, that the 'pie' wasn't filled with pudding :