tomato pie
(4)
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.
(4)
yield
6 - 8
prep time
20 Min
cook time
25 Min
Ingredients For tomato pie
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19" pie crust, homemade or pillsbury
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3 - 4ripe summer tomatoes, sliced 3/4" thick
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2 - 3 pinchkosher salt
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2 - 3 pinchfreshly ground black pepper
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3 Tbspfresh basil, finely chopped
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2 Tbspfresh chives (or substitute 2 cloves thinly sliced garlic)
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1/2 chellman's or duke's mayonnaise
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1 cgrated sharp cheddar cheese
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1/2 cgrated parmesan cheese
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1/2 cgrated gruyere cheese
How To Make tomato pie
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1Preheat the oven and bake pie shell according to directions or until golden brown. Set aside to cool.
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2While 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.
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3Thoroughly 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).
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4Bake in a 400 degree oven for about 25 minutes until cheese is completely melted. Allow to cool for 5 - 10 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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