- 1 frozen 9-inch pie crust
- 3-4 ripe, medium tomatoes, sliced into ¼ inch slices
- Kosher salt
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup chopped fresh basil (about 10-12 leaves)
- 1 green onion (white and green parts), thinly sliced
- Freshly ground black pepper
- 1 cup grated cheddar cheese
Preheat oven to 350 degrees.
Bake the frozen pie shell as directed for “blind baking” or a custard style pie. (I use Wick’s brand that calls for thawing the shell briefly, poking it with a fork to prevent puffing, and baking at 350 degrees until lightly browned.) Cool and prepare your filling.
Lay tomato slices on a baking sheet lined with paper towels and season with kosher salt. Leave for 10-15 minutes to drain off excess liquid. At that point, you may find it helpful to dab the tops of the tomatoes with a couple paper towels as well. Removing this moisture will help combat a soupy pie.
In a small bowl, combine the mayonnaise, sour cream, basil, and green onion. Season with freshly ground black pepper. Spread about 2-3 tablespoons of the mayo mixture onto the bottom of the baked and cooled pie shell. Top with about 1/3 cup of the cheese. Place a layer of tomato slices (they can overlap) onto the pie crust and cover with about half of the remaining mayo mix. Top with 1/3 cup of the cheese. Shingle on another layer of tomatoes, the remaining mayo mix, and the rest of the cheese. Bake for 30 minutes or until lightly browned on top.
Allow to cool for about 30 minutes before slicing. Don’t despair if it won’t cut cleanly or if quite a bit of liquid gathers. It will be delicious regardless.
- 2 cups chopped tomatoes (about 6 small tomatoes or 2 large)
- 1/3 cup fresh basil leaves, chiffonade
- 2 tbsp olive oil, plus more for brushing bread
- Salt and pepper, to taste
- 1 loaf crusty bread, sliced
- 2 large cloves garlic, for rubbing
- Balsamic vinegar, for drizzling, optional
In a large bowl, combine the tomatoes, basil, and 2 tbsp of the olive oil, and season to taste with salt and pepper. Brush the bread slices with olive oil on both sides and using a cast iron pan or griddle, toast the bread until well browned and crisp. Rub the garlic cloves over the rough bread surfaces, which will add a garlicky punch. Top with generous spoonfuls of the tomato mixture. If desired, drizzle with balsamic and eat right away.