Рецепт Fresh Tomato Pie
My family flew back to England yesterday so the house is quiet and I have time to catch up on my blogs again.
This is the time of year when we are overrun with tomatoes. We get piles of them from the CSA each week and it can be hard to find new recipes for them. Luckily, our CSA newsletter offered the following recipe for a tomato pie and it is delicious! Try it and see.
- Heirloom Tomato Pie
- 4 large heirloom tomatoes
- 1 cup mayonnaise
- 5 large leaves of fresh basil
- 1/4 cup pine nuts
- 1 9 inch piecrust
- 1/4 cup feta cheese
- 1 cup grated mozzarella
- 3 tbs grated Parmesan
- 1 cup grated cheddar
Prebake the pie shell for about 8 minutes at 450F. Remove the shell from the oven and lower the temperature to 350F.
Slice the tomatoes and place in a colander to drain. Sprinkle with salt and leave for 15 minutes.
Layer the tomatoes and basil into the pie shell. Top with pine nuts. Mix the mozzarella, cheddar, and mayonnaise and spread over the tomatoes. Sprinkle with feta and Parmesan and bake for 40 minutes.
Leave to set for 5 minutes or more. The pie can be eaten hot or cold.