Tomato Pie
I like almost any dish baked in a rich pie crust, and this tomato pie recipe
is no exception. It makes
a nice entree for a luncheon or as a tasty accompaniment
for any grilled meat. The pie can also be prepared as six
smaller tarts using pie shells about 2-inches in diameter instead of using
a standard 9-inch shell.
Divide the ingredients among the shells and bake for 20 to 25 minutes
at 400˚F.
Ingredients
1 nine-inch pie crust for a two-crust pie
2 to 3 medium-size tomatoes, cored, peeled, and thickly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
1/4 cup chopped fresh chives
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
Directions
-
Preheat oven to 425˚F. Make a recipe for a basic standard pie
crust or use a store-bought pie crust. Bake the
pie shell crust for 5 minutes then remove from oven.
Reduce oven heat to 400˚F.
-
Wash and drain tomatoes. Dip into near-boiling water
for 30 to 60 seconds to loosen skins, then plunge into cold
water. Drain and slip off skins
then slice.
-
Spread out the tomato slices over the crust,
covering the bottom completely. Sprinkle with the salt, pepper,
chives, and basil.
-
Combine the mayonnaise and cheese and mix
thoroughly in a small mixing bowl. Spread the
cheese mixture evenly over the tomato slices.
-
Place the top crust over the filling and
trim the overhanging edge of pastry 1-inch
from the edge of the rim. Fold and roll top edge under the lower edge,
making sure to seal the edges of the pie crust completely.
-
Bake the tomato pie for 35 minutes. Serve at
once while still bubbling hot.
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