Basil Tomato Pie

We Love this recipe — it helps slow the avalanche of fresh tomatoes we experience each summer.

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter
1/3 cup milk
3 pounds sliced ripe tomatoes
2 tablespoons finely chopped chives
1/4 cup finely chopped fresh sweet basil
3/4 teaspoon salt
1/2 cup shredded extra sharp cheddar cheese
2/3 cup mayonnaise

Combine flour, salt and baking powder in food processor container. Process briefly. Add butter; process until crumbly. Add milk. Process until dough forms. Divide into halves. Roll on floured surface. Fit half the pastry into a 10 inch pie plate sprayed with nonstick cooking spray. Mix tomatoes, herbs, salt and 1/2 cup cheese into bowl. Spoon into prepared pie plate. Spread mayonnaise over tomato mixture. Sprinkle with remaining 1/2 cup cheese. Top with remaining pastry, sealing edge and cutting vents. Bake at 350 degrees for 45 – 60 minutes or until browned and bubbly.

Yields 6 servings.

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