Tomato Pie, West Cobb Diner

By MarieR

Made with great summer tomatoes and served at room temperature, it would be a rich but very seasonal appetizer or side dish for a summer picnic menu. At the restaurant, the serving is more generous.

Ingredients

• Hands on: 10 minutes Total time: 40 minutes Serves: 12
• 1 9-inch pie shell
• 4 medium tomatoes, cored and cut into 1/4-inch thick slices
• 1/4 cup crumbled crisp cooked bacon
• 3 tablespoons chopped fresh basil
• Salt and pepper
• 3 cups shredded cheddar
• 2 cups shredded mozzarella
• 1 1/2 cups mayonnaise

Preparation

Step 1

Preheat oven to 350 degrees. Prebake pie shell for 10 minutes. Remove from oven and cool slightly.

Arrange sliced tomatoes in prebaked pie shell. Fill pie shell just until tomatoes are 1/2 inch below top of crust. Top with bacon and basil. Season to taste.

In a medium bowl, combine cheddar, mozzarella and mayonnaise. Spread on top of tomatoes. Place pie on a baking sheet to catch any drips and bake 30 minutes or until top is golden brown. Remove from oven and let stand one hour before serving.