Roasted Tomato Pie

By á-10966

Ingredients

• 2 Tbsp. olive oil
• 2 lbs. ripe plum tomatoes, cut in 1/2 inch slices
• salt and pepper, to taste
• 1 baked and still warm flaky pie crust
• 1 1/4 cups grated sharp white cheddar cheese
• 10 fresh basil leaves, thinly sliced
• 1/4 tsp. oregano
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise

Details

Servings 6

Preparation

Step 1

Set the oven at 350 degrees. Line a rimmed baking sheet with foil and brush with oil. Place tomatoes on sheet in a single layer, brush with oil and sprinkle with salt and pepper. Roast them for 1 to 1 1/2 hours or until they are slightly dehydrated but not completely dry. (Plum tomatoes take about an hour. Peak of season summer tomatoes take about 30 minutes longer.)

Sprinkle the pie crust with 1/2 cup of cheddar cheese. When tomatoes are cooked, remove from oven and turn the temperature to 400 degrees. Layer half the tomatoes onto the cheese and sprinkle with half the basil. Continue with another layer.

In a bowl, combine the oregano, Parmesan cheese, mayonnaise, and pepper, to taste. Spoon the mixture onto the tomato and basil pie. Top with the remaining 3/4 cup cheddar.

Set the pie on a rimmed baking sheet and bake for 20 to 30 minutes, or until the cheese is lightly browned.

Serve slightly warm or at room temperature, garnished with freshly sliced basil.