Featured Pinch Tips Video
- individual pie crusts unbaked
- ripe plum tomatoes
- 1 Tbsp
- each fresh basil, thyme, rosemary
- 1 Tbsp
- salt and pepper
- 3 c
- shredded cheddar cheese
- 1 1/2 c
1Preheat oven to 400
2Mix together the cheese and mayo.
3Spread 1 tablespoon of cheese mixture in the bottom of each pie shell. This will help keep the tomatoes from making it soggy.
4Dice tomatoes into large chunks. Place in bowl discarding excess juice. You don't have to leave them to drain in a colander as you do for some recipes. Just don't transfer the juice from chopping them to your bowl.
5Add the herbs, salt and pepper, and 1 tablespoon flour and gently mix.
6Divide among the pie shells.
7Top each with a generous portion of the cheese mixture. You should use it all.
8Bake immediately until the cheese is melted, golden, and bubbling. About 30 minutes. Don't assemble them and wait to bake them or you risk the tomato juice making the crust wet and soggy.
9OPTIONAL - top with diced green onions and/or chopped fresh parsley to serve.