A savory summertime dish made by layering tomato slices, basil, onion, bacon, and cheese in a pie crust and baking it until golden and bubbly.
Ingredients
- 5 roma tomatoes , peeled and sliced
- 10 fresh basil leaves , chopped
- 1/2 cup green onion (or red onion), chopped
- Bacon, prepared and broken into crumbs (optional)
- 1 9-inch pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
- Use an unbaked pie crust to line a deep dish pie plate. You can make a pie crust from scratch or just use a store-bought one if that’s easier for you, then par-bake for 10 minutes at 375 degrees F. to help prevent against a soggy crust bottom once the tomatoes are added to it.
- Layer the tomato slices, basil, and onion in pre-baked pie shell. Season with salt and pepper.
- Combine the grated cheeses and mayonnaise or Greek yogurt together.
- Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Bake for 30 minutes or until lightly browned.
- Allow to rest for at least 15 minutes before cutting and serving.
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