My favorite tomato pie recipe EVER! I prefer the parm version to one using cheddar. Absolutely the best when made with home-grown tomatoes and fresh basil. I have served to company and family, with rave reviews. MIne looks a little more browned on top and the cheese/mayo mixture melts down some; the one pictured looks almost like they haven't cooked it yet.
Photo: Becky Luigart Stayner
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Total: 2 Hours, 15 Minutes
- Sour Cream Pastry
- 4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 lb.)
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 3 green onions, chopped
- 2 tablespoons chopped fresh basil
- 1 cup (4 oz.) shredded Parmesan cheese, divided
- 1. Preheat oven to 350º. Prepare Sour Cream Pastry.
- 2. Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.
- 3. Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
- 4. Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
- 5. Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.
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