Tuesday, August 5, 2014

Fresh Tomato Pie

 My favorite recipe for garden ripe tomatoes, of course you have to add Bacon <3  --  crumble it in with the mayonnaise mixture. 

 Fresh Tomato Pie

User Rating 4 Star Rating (5 Reviews)

  • 4 beefsteak tomatoes, sliced
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup chopped green onion
  • 9 inch pie shell
  • 3/4 cup mayonnaise
  • 2 teaspoons cornstarch
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh basil leaves
  • Salt and pepper to taste
  • (My addition)  4 slices cooked bacon, crumbled. 


Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels. Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, Bacon and salt and pepper to taste; mix well.
Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.

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