Tomato Pie

By Bexter

Ingredients

• Ingredients:
• This beautiful pie can only be made with garden ripened fresh tomatoes. Use my Hot Water Pastry recipe for the pie shell.
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• 4 beefsteak tomatoes, sliced
• 1/2 teaspoon salt
• 3 tablespoons grated Parmesan cheese
• 1/2 cup chopped green onion
• 9 inch pie shell
• 3/4 cup mayonnaise
• 2 teaspoons cornstarch
• 1-1/2 cups shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh basil leaves
• Salt and pepper to taste

Preparation

Step 1

Preparation:

Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels.

Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, and salt and pepper to taste; mix well.

Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown. Serves 6