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Summer Tomato Pie

Source of Recipe


From "My Mother's Southern Kitchen" by James Villas



List of Ingredients



• One 9-inch pie crust, homemade or store-bought, unbaked
  
• 5 medium-size ripe tomatoes, sliced
  
• 1 cup chopped green onions (part of leaves included)
  
• 1 Tbsp chopped fresh oregano
  
• 1 Tbsp chopped fresh basil
  
• Salt and black pepper to taste
  
• 2 cups grated sharp Cheddar cheese
  
• 1 cup Hellmann's mayonnaise
  
• ½ cup grated Parmesan cheese
  






Instructions



1. Preheat the oven to 400°F.
   Prick the pie crust with a fork, bake 10 minutes, and remove from the oven. Reduce the heat to 325°F.
   
   
2. Cover the bottom of the crust with two layers of tomatoes. Sprinkle on half the scallions, oregano, and basil and season with salt and pepper. In a bowl, combine the Cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes. Repeat the layering with the remaining tomatoes, scallions, oregano, basil, salt, pepper, and mayonnaise spread, top with the Parmesan, and bake till golden and firm, about 45 minutes.
   
   
3. Let the pie cool slightly and cut into slices as a first course or wedges as canapés with cocktails.
   
   Makes one 9-inch pie;
   4 first-course servings