The end of summer is always bitter-sweet is so many ways. Every summer we conduct an experiment: how will our garden grow this year? The answer is never the same. Some years we get a bumper crop of squash (which we all devour…the term “too much zucchini” is not uttered here…) while other years the lettuce and carrots take over. This year none..not one single one, of the carrot seeds I planted germinated. Not one. I am still not sure how that happened. Most likely we’ll get carrots popping up everywhere next summer. ‘Cause that’s how it goes sometimes.
One thing that has (thankful) managed to be consistent is tomatoes. love tomatoes. Fresh picked, sliced, with a bit of salt. Heaven. But I do manage to not eat some so that we can have things like this tomato pie.
My youngest is in charge of making the tomato pies. He loves to cook and cheesy scrambled eggs, buttery cinnamon toast, and this pie are his “specialties.” At least he won’t have to eat ramen in college. Who am I kidding….kids love ramen. I love ramen. It is just that whole one-of-the-worst-foods-for-you thing…
Pie dough…check…
Onions…check….
Tomatoes….check
Cheese, basil, mayo mixture (because tomatoes and mayo…yum!)… check
Bake ’till its bubbly and browned…. yummm…
Serve now…serve later…if you can wait. It is great both hot and cold.
Great job kiddo! Think we’ll keep him 🙂
- pie crust (store bought or home made)
- 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
- 1 1/4 teaspoons kosher salt, divided
- 1 red onion, chopped
- 1/4 cup chopped fresh basil
- 1/2 cup blue cheese
- 1/4 cup mayonnaise
- Preheat oven to 425°
- Prepare Crust:
- Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate
- Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
- Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes).
- Reduce oven temperature to 350°.
- Prepare Filling:
- Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
- Meanwhile, chop onion
- Pat tomatoes dry with a paper towel. Layer tomatoes and onion in prepared crust.
- Stir together cheese, basil, and mayonnaise; spread over pie.
- Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning , if needed.
- Serve hot, warm, or at room temperature.(We ate it hot, but it is just a mouthwateringly good cold…)
Adapted from Southern Living.
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