Last week my husband and I were invited to a work potluck dinner. I wasn't sure what to bring but when I saw my pile of freshly picked tomatoes this recipe came to mind. Feel free to call me crazy for making a dish for guests that I have never tasted! Thankfully the dish turned out great! I loved the lightness of the filling compared to a more dense quiche. Also, don't be afraid of the amount of basil. It works! For my next pie I might make the addition of green onions and cheddar like the lovely Mrs. Paula Deen does in her variation of this recipe.
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| *Note: This photo is of the pie before you spread the mayo/cheese mixture on top. |
Tomato and Basil Pie
(Recipe from Pittsburgh Post-Gazette)
- 9-inch prepared pie crust, unbaked*
- 1 1/2 cups shredded mozzarella cheese, divided
- 5 plum or 4 medium tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon ground white pepper
- Additional basil for garnish
- Preheat oven to 375 degrees.
- Prepare and bake your 9-inch pie crust. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.
- Cut tomatoes into wedges and drain on paper towels. Arrange the wedges on top of the melted cheese in the baked shell. In a food processor, combine the basil and garlic, processing until coarsely chopped. Sprinkle over the tomatoes.
- In a medium mixing bowl, combine the remaining mozzarella cheese, mayonnaise, Parmesan and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
- Bake for 35 to 40 minutes, or until the top is golden and bubbly. Serve warm garnished with basil leaves. Serves 4 to 8.
*I used the Betty Crocker recipe of flour, salt, shortening and water.
