Crustless Tomato Pie With Cottage Cheese
There’s something about Crustless Tomato Pie With Cottage Cheese that just feels like summer in a baking dish.
Ingredients
- 4 medium-to-large ripe tomatoes sliced ¼-inch thick
- 1 cup cottage cheese
- ½ cup mayonnaise
- 2 large eggs
- 1 cup shredded cheddar and mozzarella cheese divided
- 1 small onion finely chopped
- 2 garlic cloves minced
- ¼ cup fresh basil chopped, plus extra for garnish
- ½ teaspoon Italian seasoning
- ½ teaspoon salt plus extra for tomatoes
- ¼ teaspoon black pepper
- Cooking spray or a little oil for greasing the dish
Instructions
- Slice tomatoes ¼-inch thick. Lightly salt them and let them sit for 15–20 minutes. Pat thoroughly dry with paper towels.
- Heat oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- Whisk together cottage cheese, mayonnaise, eggs, onion, garlic, Italian seasoning, salt, and pepper. Stir in ¾ cup of the shredded cheese.
- Layer half the tomatoes in the dish. Add some basil and half the cottage cheese mixture. Repeat with the remaining tomatoes and cheese mixture.
- Sprinkle the remaining ¼ cup cheese over the top and bake for 35–45 minutes, until the center is set and the top is golden and bubbling.
- Rest for 10–15 minutes before slicing. Garnish with fresh basil and serve warm.