Tuesday, July 6, 2010
This is a great pie to make in the summertime when tomatoes are at their peak of ripeness! Perfect as a side dish, or wonderful to serve at a brunch.
1 9" Pillsbury Refrigerated Pie Crust
4-5 large, ripe tomatoes
1 bunch of basil, thinly sliced
1/2 cup light mayo
1 cup sharp cheddar cheese
1 cup jack cheese
salt and pepper to taste
Preheat your oven to 425. Unroll your pie crust into a glass pie plate. Using the tips of your fingers, press the pie shell into place, crimping the edge as you go around to create a decorative finish. Bake the empty pie crust for 8-10 minutes, or until edges are slightly golden. Remove the pie crust and let cool on countertop. Turn oven temperature down to 400.
Wash and slice all of your tomatoes. **Note: The most important part of this step is to remove all of the seeds with the tip of your knife and blot all slices with towels to remove as much liquid as possible. If the liquid is not removed, you will end up with a runny pie.
Place the first layer of tomato slices in the bottom of your pie plate, sprinkle with salt and pepper and basil. Repeat the layers 2 more times.
In a small bowl, combine mayo, cheeses, and a bit more salt and pepper. Spread evenly on top of your tomato layers. Bake at 400 for about 30 minutes, or until golden brown.