Hot out of the oven, ready to serve!
After reading ten to twelve recipes I decided to put together my on version of tomato pie.
I invited my mother for dinner and we agreed this recipe is a keeper!
What you will need:
9 inch pie crust
Panko bread crumbs
Preheat oven to 350 degrees.
Precook pie crust with pie weights.
While the pie crust precooks, thin slice the tomatoes (5-6 depending on size).
Place tomatoes on a couple of paper towels on a baking sheet and salt.
Allow the tomatoes to drain while the pie crust precooks.
Blot the top of the tomatoes prior to placing in the pie crust.
Slice about 10-12 very thin slices of onion with a mandolin.
Be careful not to add too much onion.
I cut the basil with kitchen shears.
Mix about 3/4 cup mayonnaise with about 1 cup cheese.
(I mixed mozzarella, Parmesan and cheddar with good results.)
Layer the tomatoes with the onion, fresh basil, mayo/cheese mixture ending with a layer of tomatoes. Drizzle with balsamic vinegar and sprinkle with salt/pepper to taste.
Top with a sprinkling of Panko bread crumbs.
Ready for a 350 degree oven for 30-35 minutes.
This simple rustic dish is delicious as a light lunch or dinner with fresh fruit.