Tomato Pie

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Tomato Pie Ingredients

1 Frozen; (9-inch) pastry	; dried basil,
; shell	; crumbled)
4 Medium-sized ripe tomatoes;	1/4 ts Salt; or to taste
; thick	1/4 ts Freshly ground black pepper
1/4 c Chopped chives or scallion	1 c Grated Swiss cheese
1 ts Chopped fresh basil; (or 1/4	1/4 c Mayonnaise

Instructions for Tomato Pie

Preheat over to 425oF. Bake pastry shell for 5 minutes. Remove from oven. Reduce heat to 400 degrees F. Cut tomato slices in half and place them on bottom of shell. Sprinkle them with the chives or scallions, basil, salt, and pepper. Combine cheese and mayonnaise and carefully spread mixture evenly over tomatoes, making sure it reaches the edges of the pie crust and seals in the tomatoes completely. Bake pie 35 minutes or until brown and bubbly. Allow it to sit outside the over 5 or 10 minutes before serving. Note: This is a lovely dish. It is most enjoyable as a summer luncheon, when ripe tomatoes come right from the vine. Its success is uncertain when it is prepared with out-of-season tomatoes. From The Marthas Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler (second edition, copyright 1971, 1993 by The Globe Pequot Press). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized

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