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Fresh Tomato Pie
This recipe is part of Linda Larsen's Tomatoes! Tomatoes! article.
"This recipe combines the sweetness of tomatoes with savory cheese. We often make this pie for dinner, and my husband and I eat the whole thing!"
1 9-inch pie crust
3 tomatoes, thickly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, torn
1/4 cup chopped chives
1/2 cup mayonnaise
1-1/2 cups shredded Cheddar cheese
Preheat oven to 425 degrees. Bake crust 5 minutes and remove from oven. Reduce heat to 400 degrees. Line piecrust with tomatoes. Sprinkle with salt, pepper, basil and chives. In small bowl, mix mayonnaise and cheese and mix well. Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust. Bake 30-35 minutes until topping bubbles and begins to brown. Serve immediately.
Serves 4-6, or only 2 if it's a main course!
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