Summer Tomato Pie Recipe
Daily Value: 134%
|Folic Acid (B9)||138µg||34%|
|Fatty acids, total monounsaturated||58g||0%|
|Fatty acids, total polyunsaturated||44g||0%|
Exclusive from The Daily Meal
This is, hands down, my favorite way to use summer tomatoes. While it does require the use of an oven (I know, I know), it's totally worth it. Serve this as a side with steak and you'll have a whole new meaning of what a summer tomato is.
- 3 medium tomatoes
- 1 1/2 tablespoons chopped basil
- 3/4 cup mayonnaise
- 3/4 cup grated fresh Parmesan
- One 8-ounce bag of shredded mozzarella
- 1 refrigerated pie crust
- Salt and pepper, to taste
Preheat the oven to 350 degrees.
Put a small layer of the mozzarella cheese at the bottom of the pie crust and bake for 10 minutes.
Slice all of the tomatoes, salt them generously, and place them on paper towels to drain off some of the liquid.
In a bowl, mix the rest of the mozzarella with the mayonnaise, Parmesan, and basil. Salt and pepper to taste.
Once the pie crust has baked for 10 minutes begin layering the ingredients. Start with a layer of tomatoes, cutting some in half so that they fit in open spaces.
Using half of the mozzarella mixture, dollop it over the layer of tomatoes. Put another layer of tomatoes down, and then follow with another layer of dollops. Sprinkle the Cheddar cheese evenly over the top.
Bake for 30 minutes until the crust is golden brown. Let cool for 10 minutes before slicing.
Recipe DetailsServings: 1