May 16, 2011

Summer Tomato Pie

(Photo from Google Images)

This was a great warm-weather dinner and is surprisingly very filling! It was still runny after I let it stand about 15 minutes, so the last picture isn't beautiful but it was delicious!

The original recipe is from Cabot Cheese. My modified version is below.

Serves 6

  • 1 15-ounce package of refrigerated pie crust (you only use one of the crusts)
  • 3-4 tomatoes, medium sliced
  • Fresh herbs (Basil, Thyme, Oregano, Chives, S & P) [Enough for a LIGHT dusting on each layer. Cabot's recipe calls for ¼ cup, which was too much]
  • 6 ounces Cabot Sharp Cheddar, grated (about 1½ blocks of cheese)
  • 1/3 cup reduced fat mayonnaise
  • 2 tablespoons fresh lemon juice

1. Follow package directions to cook pie crust. Set aside to cool slightly. Then reduce temperature to 350°F.

2. Layer tomatoes in crust and sprinkle with the fresh herbs. Eyeball this and give each layer a light dusting.

3. Combine mayonnaise, cheese, and lemon juice then spread evenly over tomatoes.

4. Bake until cheese is golden and bubbling, about 45 minutes. Let stand 10 to 15 minutes to set before slicing.

I served this dish with Lazy Baked Greek Chicken.

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