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Tomato & Cheddar Pie from Lemony Thyme

This Tomato, Cheddar & Basil Pie might just be the prettiest pie I’ve ever made.  There’s something so beautiful about a rainbow of homegrown ripe tomatoes.

I’ll let these pictures do the talking.  Words wouldn’t do it justice.

Pie Crust
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Recipe adapted from Bon Appetit.

Tomato & Cheddar Pie

Libby with Lemony Thyme
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 1 prepared pie crust
  • 1 1/2 Tbl. cornmeal
  • 2 pounds ripe tomatoes 1/4-inch slices
  • 2 cups shredded cheddar cheese
  • 1 cup shredded parmesan cheese
  • 3 Tbl. fresh basil roughly chopped
  • 2 scallions thinly sliced
  • 1/2 cup mayonnaise
  • 1 Tbl. apple cider vinegar
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Instructions
 

  • Lay tomato slices in a single layer on paper towels to drain for at least 30 minutes.
  • Preheat oven to 425 degrees. Place pie crust into pie plate. Trim edges. Sprinkle cornmeal evenly over crust.
  • In a small bowl, combine mayonnaise, vinegar, sugar, salt & pepper. In a separate bowl, mix two cheeses together.
  • To assemble pie, sprinkle 1/2 cup of cheese to bottom of pie. Layer 1/3 of tomato slices in single layer. Spread with half of the mayonnaise mixture and sprinkle with 1/2 of the scallions and basil and about 3/4 cup of cheese. Layer 1/3 of tomato slices topped with remaining mayonnaise, scallions, basil and 3/4 cup of cheese. Top with remaining tomato slices and remaining cheese.
  • Bake for 35-40 minutes. Cover edges of crust with foil if becoming too brown. Allow pie to cool for at least an hour before serving.

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