Tomato and Italian Sausage Skillet Pie

Tomato and Italian Sausage Skillet Pie

Sweet, earthy tomatoes and spicy Italian sausage, smoothly balanced with smoky Gruyere cheese. Smothered under a golden cap of oven roasted Monterey Jack Cheese.
My wife and I recently purchased a set of cast iron skillets and we’ve been dying to cook with them! Until now, we never seemed to find the right recipe to make our skillet learning debut. I don’t know, I’m sure I was putting to much thought into cooking with new skillets. But that’s how my creative journeys always seem to flow, I think about things deeply until a spark ignites my soul.

That’s exactly what happened when I stumbled upon this perfect skillet recipe. I was minding my own business while waiting in line at the grocery store. My eyes browsing the magazine covers. You know those magazines that are usually full of trash articles about alien invaders. When, out of the corner of my eye, an image caught my attention. A cast iron skillet baked tomato pie. My creative imagination was sparked!

It’s hard to explain these moments of inspiration. The time slows down and seconds feel like hours. My spirit sings with creativity. I know want to make this food, but I also want to make it in a way that it fits my family needs. We love tomatoes, but my wife isn’t as crazy about them as myself. I needed something to offset the tomatoes. The spices screamed Italian, so Italian sausage fell perfectly into place. Now the spark had ignited my soul!

I hope you enjoy the dish as much my family has enjoyed it. Let’s get messy!

PREPARATION

First mold the pie crust into your 10-inch cast iron skillet and place it in the refrigerator for about 30 minutes.

Next brown your Italian sausage in a separate pan. Drain and let rest until the pie crust is ready.

Next you want to prepare the tomatoes. There are a couple of important things in their preparations. You need the right thickness and the right amount of moisture. I cut the large tomatoes into 1/4 inch slices. My yellow grape tomatoes I cut into halves.

I leaned a little tip while watching The Next Food Network Star. Contestant Jason (Twitter lowcarb77) presented a technique that works perfectly. So I will share it with you. Place the yellow grape tomatoes between two plates. Now slide your knife between the plates cutting through the tomatoes. It save an amazing amount of time!

Next place all the tomatoes between several paper towels. Press the large tomatoes lightly so the towels begin soaking up some of the moisture.

You want to press down on the yellow grape tomatoes more firmly so they flatten and release their moisture.

Next Once you’ve soaked up some of the moisture take off the top paper towels and sprinkle the tomatoes with salt. This will add flavor and also release more moisture from the tomatoes. Let the tomatoes rest while the pie crust cools in the fridge.

Next preheat oven to 425°

Next in a mixing bowl stir together the Monterey Jack cheese, mayonnaise, egg, basil, thyme, pepper, and salt.

Next dice the red onion and cut the Gruyére cheese into strips like French fries (I did this because I don’t own a shredder, but it worked out great!).

Next Sprinkle a layer of onion in the prepared pie crust and spread 1/3 of the wet mixed ingredients over the onions. Top it off with a layer of evenly spaced Gruyére cheese strips.

Next Sprinkle in the Italian sausage crumbles and add a layer of tomatoes on top.

Repeat the layers with with remaining ingredients until you reach the top of the pie crust.

Next add a finishing layer of shredded Monterey Jack Cheese.

Last Bake for about 40-45 minutes. The Monterey Jack Cheese will form a nice golden cap and the center should set up nicely.

Recipe Card

Tomato and Italian Sausage Skillet Pie

  • Servings: 4-6
  • Difficulty: easy
  • Print

Sweet, earthy tomatoes and spicy Italian sausage, smoothly balanced with smoky Gruyére cheese. Smothered under a golden cap of oven roasted Monterey Jack Cheese.

Ingredients

  • 1 refrigerated piecrust
  • 2 lb vine ripe tomatoes
  • 1 package yellow grape tomatoes
  • 2 tsp kosher salt, divided
  • 1 cup chopped Gruyére cheese
  • 1 cup shredded Monterey Jack Cheese
  • 3/4 cup mayonnaise
  • 2 medium eggs, lightly beaten
  • 2 tbsp dried basil
  • 1 tbsp fresh thyme
  • 1/4 tsp ground black pepper
  • 3/4 medium red onion, chopped

FIRST Mold the pie crust into your 10-inch cast iron skillet and place it in the refrigerator for about 30 minutes. NEXTBrown your Italian sausage in a separate pan. Drain and let rest until the pie crust is ready. NEXTYou want to prepare the tomatoes. There are a couple of important things in their preparations. You need the right thickness and the right amount of moisture. I cut the large tomatoes into 1/4 inch slices. My yellow grape tomatoes I cut into halves. NEXTPlace all the tomatoes between several paper towels. Press the large tomatoes lightly so the towels begin soaking up some of the moisture. You want to press down on the yellow grape tomatoes more firmly so they flatten and release their moisture. NEXT Once you’ve soaked up some of the moisture take off the top paper towels and sprinkle the tomatoes with salt. This will add flavor and also release more moisture from the tomatoes. Let the tomatoes rest while the pie crust cools in the fridge. NEXT Preheat oven to 425°. NEXTIn a mixing bowl stir together the Monterey Jack cheese, mayonnaise, egg, basil, thyme, pepper, and salt. NEXT Dice the red onion and cut the Gruyere cheese into strips like French fries (I did this because I don’t own a shredder, but it worked out great!). NEXTSprinkle a layer of onion in the prepared pie crust and spread 1/3 of the wet mixed ingredients over the onions. Top it off with a layer of evenly spaced Gruyere cheese strips. NEXTSprinkle in the Italian sausage crumbles and add a layer of tomatoes on top. Repeat the layers with with remaining ingredients until you reach the top of the pie crust. NEXTAdd a finishing layer of shredded Monterey Jack Cheese. LASTBake for about 40-45 minutes. The Monterey Jack Cheese will form a nice golden cap and the center should set up nicely.

Recipe by Jason Yaw
http://www.messyfoodie.com

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