3 Cheese Tomato & Asparagus Pie |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A variation from the original recipe (Fresh Tomato Pie, from Goose Berry Patch's Made From Scratch cookbook), this serves well with a salad and crusty bread for a luncheon or a company dinner. The fresh herbs only enhance the this delectable dish! Ingredients:
2 cups all-purpose flour |
3 tablespoons butter |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cream of tartar |
2/3 cup 2% buttermilk |
3 large tomatoes, peeled and sliced thin |
8 asparagus spears, lightly steamed |
salt and pepper, to taste |
2 teaspoons basil, fresh chopped |
2 teaspoons chives, fresh chopped |
1 1/2 teaspoons oregano, fresh chopped |
1 cup low-fat mayonnaise, hellman's |
2/3 cup cheddar cheese, grated |
1/2 cup mozzarella cheese, grated |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
3. Cut in the butter.
4. Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
5. Pat the dough evenly into a greased 9 pie plate.
6. Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
7. In a large bowl, mix together the mayonnaise and the three cheeses.
8. Spread the cheese mixture over the tomato slices.
9. Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
10. Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.
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