Tomato Pie

David Reeves

By
@Woodrow

Here's yet another delicious way to use those fresh, ripe summer tomatoes. My first introduction to this dish was in 1995 with a recipe by Mrs. Betty Dunn, wife of former Tennessee Governor Winfield Dunn. There are so many versions of this wonderful classic, and it is easy to create your own - just be careful not to mask the taste of the tomatoes.


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Comments:

Serves:

6 - 8

Prep:

20 Min

Cook:

25 Min

Ingredients

1
9" pie crust, homemade or pillsbury
3 - 4
ripe summer tomatoes, sliced 3/4" thick
2 - 3 pinch
kosher salt
2 - 3 pinch
freshly ground black pepper
3 Tbsp
fresh basil, finely chopped
2 Tbsp
fresh chives (or substitute 2 cloves thinly sliced garlic)
1/2 c
hellman's or duke's mayonnaise
1 c
grated sharp cheddar cheese
1/2 c
grated parmesan cheese
1/2 c
grated gruyere cheese

Directions Step-By-Step

1
Preheat the oven and bake pie shell according to directions or until golden brown. Set aside to cool.
2
While crust is baking, peel and slice tomatoes placing them on paper towels to absorb excess moisture. Cover bottom of crust with tomato slices. Season with salt and pepper; then sprinkle with basil and chives.
3
Thoroughly mix cheeses with mayo in mixing bowl, and spread over the top of the tomatoes. (Note: substitute whatever cheeses that you like or have on hand, e.g., mozzarella, that melt well).
4
Bake in a 400 degree oven for about 25 minutes until cheese is completely melted. Allow to cool for 5 - 10 minutes before slicing.

About this Recipe

Course/Dish: Fruit Sides, Pies
Other Tag: Quick & Easy
Hashtags: #Tomato, #Basil