Recipe Submitted by : What’s for Dinner? Ally’s Kitchen [ <- Click for more such wonderful recipe from What’s for Dinner? Ally’s Kitchen]

Duration 30 Minutes

Serve 6-8


1 store-bought roll out refrigerated pie crust (2 pieces for bottom and top)
8 medium sized fresh tomatoes diced in medium-size pieces
4 tbl butter
¼ cup coarsely chopped fresh garlic
1 cup white wine
2 tbl flour
1 cup heavy cream
½ cup whipped cream cheese
1 cup freshly grated cheese (I used asiago.)
4 oz hot pepper cheese cut into chunks
½ cup freshly chopped basil
1/3 cup freshly chopped Italian parsley
Kosher salt/Pepper to taste

  • Preheat oven to 350 degrees.
  • Spray bottom of a 10” cast iron skillet with cooking spray.
  • Place one of the pie crusts in the bottom and shape up the sides. It does not have to be perfect. This is a rustic pie.
  • Place chopped tomatoes on a double layer of paper towels to allow some of water to come out.
  • Place another double layer of paper towels on top and gently press so paper towels absorb some of the water.
  • Allow to sit while you make cheese filling sauce.
  • Meanwhile in a medium skillet over medium heat, melt butter, add garlic and sauté until tender and translucent.
  • Add white wine slowly to get a sizzle.
  • Allow to sizzle/simmer about 7 minutes boiling off the alcohol. Sift in flour while stirring. Mixture will thicken.
  • Reduce heat to low and add heavy cream, whipped cream cheese, grated cheese and hot pepper cheese.
  • Stir and blend melting in all the cheeses. Finally, add herbs and blend. Add salt and pepper to taste.
  • Place chopped tomatoes into skillet with bottom pie crust layer. Pour cheese cause on top.
  • Place top crust layer and pinch around pie roughly joining the two pie crust layers.
  • Make a small cross cut in the middle to allow steam to escape.
  • Place in oven and bake for approximately 30 minutes.
  • Keep an eye on the pie and if the top crust is browning too much, cover loosely with a piece of foil.
  • Remove pie, place on cooling rack and allow to rest about 20+ minutes before serving.


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