Monday, August 27, 2012
Scrumptious Tomato Pie
5 medium tomatoes, sliced
1 deep-dish pie crust, baked
1 cup chopped sweet Vidalia onion
1/2 freshly ground pepper
2 T chopped fresh basil
1/2 cup mayonnaise
1/2 cup grated fresh Parmesan cheese
1 cup grated Cheddar cheese
Bake pie shell at 450 for 10 minutes.
Turn oven to 375.
Cut 6 tomato slices for garnish; set aside.
Halve remaining tomatoes, remove seeds, and cut each half into 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 30-40 minutes, until golden brown. If pie crust starts over browning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.
(I had yellow tomatoes from our garden on hand, but red are fine. Plum tomatoes are recommended by some.)