- 1/2 (15-ounce) package refrigerated piecrusts
- 7 plum tomatoes, sliced and drained
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1 cup mayonnaise
- 1 (3-ounce) package refrigerated shredded Parmesan cheese
How to Make It
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Line piecrust with aluminum foil, and fill with pie weights or dried beans.
Bake at 350° for 5 minutes; remove foil with weights, and bake 4 to 5 more minutes.
Arrange tomato in piecrust, sprinkling each layer evenly with sugar, salt, and pepper. Sprinkle top evenly with flour.
Stir together mayonnaise and cheese; spread evenly over tomato.
Bake at 350° for 30 minutes.