Wednesday, July 8, 2009

Tomato Pie

Ok, this is not really a favorite of the children, but as one of mine said, "Well, Mommies have to have their Mummies Yummies too, right?"

1 unbaked 9-inch pie shell
1/4 cup grated Parmesan cheese
3-4 large tomatoes, sliced (I had one huge tomato, and that filled my pie shell)
4-5 fresh basil leaves, chopped, or a sprinkling of dried basil leaves, to taste
Pepper to taste
1 Vidalia onion, sliced
1 cup mayonnaise
1 cup of cheese, shredded -- combinations are nice here, like 1/2 c Cheddar and 1/2 cup Monterey Jack, or 1/2 c Cabot's Seriously Sharp Cheddar and 1/2 c feta cheese, or 1/2 c sharp cheddar and 1/2 c smoked Gouda, etc.

Prick the pie shell several times with a fork.
Bake at 350 for 10 minutes.
Layer the Parmesan cheese, tomatoes, basil, pepper, and onion in the pie shell.
Combine the mayo and other cheeses in a bowl and mix well.
Spread over the layers (this is pretty thick, so I put it in "blobs" and spread as best I could).
Bake 30-40 minutes and let stand for 10 minutes.

Adapted from Meet Me at the Garden Gate cookbook.

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