Tuesday, September 23, 2008

Tomato Pie


If you've never tasted Tomato Pie than you have no idea what you are missing. When people hear pie they immediately think "sweet". But this pie is definitely not dessert... it's what's for dinner.
I think it tastes better with fresh tomatoes from the garden, but of course store bought will do too. We usually eat it 5 or 6 times during the summer.
And it comes from the kitchen of Paula Deen. How could it not be delicious?

Paula Deen's Tomatoe Pie
1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
4 large ripe tomatoes, sliced (or use 5 Roma tomatoes)
8-10 fresh basil leaves, chopped
1 large green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise

1. Set oven to 350 degrees F.
2. Place the pie shell onto a baking sheet.
3. Lightly brush the bottom and sides with egg white.
4. Partially bake the pie crust for 8 minutes at 350 degrees.
5. Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
6. In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
7. Bake at 350 degrees F for 30 minutes or until lightly browned.

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