To me, nothing says summer like Tomato Pie , and yet I probably haven’t had it for over 10 years! Mike bought about a zillion tomatoes last week, so I thought it was a perfect time to make it. It was so yummy!
1 9-inch pie crust (homemade or Pillsbury)
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
about 5 strips of Phyllo dough to cover top
1 tablespoon butter – melted
Salt and pepper, to taste
Preheat oven to 400 degrees.
Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.
Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.
Repeat another layer of tomato, basil and cheese. Place strips of Phyllo dough over top of pie. Pour melted butter over top.
Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.
Yield: 6-8 servings