This beautiful pie can only be made with garden ripened fresh tomatoes. Use my Hot Water Pastry recipe for the pie shell.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 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
Preparation:
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, 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. Serves 6
