Tomato pie is one of my favorite summer traditions. The basics of tomato pie are tomatoes, basil, and the mayo/cheese topping. I have been making it for years and have tried various recipes that include traditional pie crusts, Vidalia onions, heirloom tomatoes, garlic, various types of cheese, and more. So, I came up with my own version. Play with this and make it your own. Enjoy!Tomato Pie
1 sheet Puff Pastry (or pie crust)
3 T shredded Parmesan cheese
3-4 vine ripened tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh basil (loosely packed)
3/4 cup mayo
1/2 cup shredded cheddar
1/2 cup mozzarella cheese
Preheat oven to 450 degrees.
(SKIP this step if using pie crust.) Thaw out puff pastry per package directions. Roll out very slightly to even thickness, just large enough to cover a pie plate. Press pastry into 9" pie plate and use dough that folds over edges to even out outer crust.
Poke holes all over puff pastry or pie crust. Sprinkle bottom of crust with Parmesan cheese. Bake for 5 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees.
Meanwhile, chop tomatoes in 1 inch cubes. When pie crust is slightly cooled, add tomatoes to crust. Top tomatoes with green onions and basil. Mix mayo, cheddar, and mozzarella in a separate bowl and spread evenly to cover top of pie. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.
Happy Cooking!
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