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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 68 |
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Again an adaptation from Colorado Cache. Only use good tomatoes during the height of the tomato season. Ingredients:
1 9-inch pie shell (i make mine from scratch and toss in a pinch of red pepper |
3 medium tomatoes, peeled and thickly sliced about 1/2 inch |
1/2 tsp salt |
1/4 tsp pepper |
1/2 tsp dried basil or 1 1/2 tsp fresh basil |
1/2 cup chipped, fresh chives |
1/4 cup mayonnaise (don't use more) |
1 cup grated, sharp cheddar cheese |
Directions:
1. Bake pie crust at 425 degrees 5 to 10 minutes
2. Remove from oven, reduce heat to 400 degrees
3. Cover the bottom of pie crust with tomato slices, sprinkle with salt, pepper, basil and chives.
4. Combine mayonnaise and cheese
5. Place cheese combination between 2 pieces of wax paper, using a rolling pin flatten out the cheese till it's about pie size
6. Remove the top sheet of wax paper, and coax the cheese mixture onto the tomatoes sealing the tomatoes.
7. Bake for 35 minutes.
8. And stand back, cause they'll knock you down getting to the pie.
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