Tomato Pie Friday, July 21, 2017



Ingredients

4 medium tomatoes
1 baked deep-dish pie shell
1 cup Chopped white onion
½ tsp salt
½ tsp ground black pepper
2 TBSP chopped fresh basil
½ cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated cheddar cheese

Directions

Preheat oven to 375 deg. Cut 3 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.