Tomato Pie
Sliced fresh tomatoes take on new meaning in this easy tomato pie. It bakes in 20 minutes- long enough to grill some boneless chicken breasts or pork chops to serve alongside.
- 1/2 pkg refrigerated piecrusts (15 oz)
- 2 large tomatoes, sliced
- 1/2 tsp dried basil
- 1/2 tsp dried chives
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese (4 oz)
Preheat oven to 450 degrees. Place piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 9 minutes. Reduce oven to 350 degrees.
Arrange tomato slices in crust. Combine basil, chives, and pepper; sprinkle over tomatoes. Spread with mayonnaise; sprinkle with cheese.
Bake, uncovered, an additional 20 minutes or until cheese melts and pie is thoroughly heated. Let stand 10 minutes before slicing. Serve warm or let cool on a wire rack. Makes 6 servings. Enjoy!