"This is a simple but delicious side dish. It could also be a main course for a vegetarian.
It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are." — Elizabeth
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pastry for a single 9-inch pie crust
tomatoes, thinly sliced
chopped fresh basil
shredded Cheddar cheese
shredded mozzarella cheese
Super easy, fast and best of all delicious!
My Husband made this yesterday and everyone loved it. We have already decided to have it this weekend. What a great dish to take to pot lucks and parties!
Absolutely delicious and easy. I only made one change. I coated the prepared, cooled,crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped, but, the pie didn't last long enought to find out. A real keeper for fresh tomatoes and basil.
I hate to give something 5 stars when I've altered the recipe, but I didn't change it much. I omitted the garlic and added thinly sliced onions instead. It was unbelievably delicious. Will be making this again and again and again!
This was really delicious Elizabeth and such a great way to use up our bumper crop of tomatoes! My only addition was adding seasonings to the mayo along with some parm. Hubby LOVED this and thank you!
A winner at our house. No mozzarella but used provolone, no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic, spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also, from another recipe, dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust, and I succeeded!
The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked.
I subbed the mayo for ricotta and used a parm/swiss cheese mixutre (inspired by the submitter's suggestion). The girls and I enjoyed this as a main dish. After the pie set it was easy to cut into bite size pieces for my one year old and the three year old liked the idea of eating pie for dinner. I'm excited to try this again with some garden fresh tomatoes.
Have cooked this twice. Both times came out excellent. Spreading the mayo at the end can be a little hard but I found a butter knife works better than a spoon.
I used frozen crusts and pre-baked crust, added all ingredients, and then put in the fridge for cooking near the time of the pot luck I was going to.
When it came time to cook several hours later I had no problems with sogginess, it came out great! Wouldn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Tomato Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
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