Cheesy Tomato Pie
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 7 multicolor heirloom tomatoes, sliced
- ½ tsp salt
- 1 (14.1-oz) pkg refrigerated pie crusts
- ¾ cup mayonnaise
- 1½ cups shredded Cheddar cheese
- 1 large egg, lightly beaten
- 3 green onions, thinly sliced
- 3 Tbsp chopped fresh basil
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Place tomato slices in a single layer on 2 lightly greased wire racks set over rimmed baking sheets; sprinkle with salt. Bake 40 to 45 minutes or until slightly dried out.
- Let cool completely. Reduce oven temperature to 375°F.
- Unroll both crusts and place one on top of the other. Roll crusts together into a 16-inch circle. Press dough on bottom and up sides of a lightly greased deep-dish 9-inch pie plate; crimp edges as desired.
- Prick crust all over with a fork. Line with parchment and fill with pie weights. Bake 15 minutes.
- Stir together mayonnaise, cheese, egg, onions, basil, and pepper in a bowl.
- Top partially-baked crust with one-third of roasted tomato slices. Spread one-third cheese mixture over tomatoes; repeat layers, ending with cheese mixture.
- Bake 30 to 40 minutes longer or until center of pie is set.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
