Friday, August 5, 2011

Tomato and cheese pie

Unfortunately, like my good friend Deb, we do not have a glut of tomatoes this year but I am making this pie none the less. Sliced beefsteaks with cheddar in a pie crust. What could be better?

  • 4 beefsteak tomatoes, sliced 1/4 inch thick
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup chopped green onion
  • 9 inch pie shell
  • 3/4 cup mayonnaise (1/2 cup was plenty)
  • 2 teaspoons cornstarch (skipped it)
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh basil leaves
  • I also added 2 t sugar and 2 T cider vinegar
  • Salt and pepper to taste


Preheat oven to 350 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels. Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, and salt and pepper to taste; mix well.
Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.

Did not have to worry about this one. The pie cut beautifully after it cooled for 30 minutes and was so good!

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