Tomato Pie

 

 

Ingredients:

1 rolled 9-inch pie crust, store-bought or homemade

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds 

3 chopped green onion, thinly sliced 

Kosher salt and freshly cracked black pepper to taste

1 cup freshly grated extra sharp Cheddar

1 cup freshly grated mozzarella

1 cup mayonnaise * or 1/2 cup mayo and 1/2 cup sour cream 

1/2 cup fresh basil leaves, torn, plus small leaves for garnish * or 2 Teaspoons dried basil

 

 Directions

Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Bake at 325 until the edges of the crust are just golden, 8 minutes.   

Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt and pepper to taste.

 

Preheat the oven to 350 degrees F. 

 

Mix together the extra sharp cheddar, mozzarella and mayonnaise * in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper. 

 

Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions. 

 

Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.