Tomato Basil Pie is now Summer Pie.
Mom? I hope you're okay with that. It is your recipe, after all. Historically, the baby of the family, (that would be me), gets away with pretty much whatever they want, so I think I'm in the clear.
This recipe combines everything that makes summer the fabulous season that it is.....vine ripened tomatoes, garden fresh basil and my all season favorite food, cheese.
10 inch baked pie shell - I under bake mine just a bit
1 1/2 cup shredded Swiss - can use mozzarella
1/4 cup shredded Parmesan
1/2 cup mayonnaise
1 cup chopped basil
tomatoes - the recipe calls for 5-6 chopped Romas, but I used a combination of cherry tomatoes, halved and laid out like so.....
I was thinking perhaps the topping would melt down a bit more and my tomato mosaic would show through in the finished product, but alas, it was not to be.
It tasted pretty, though.
In your baked pie crust, sprinkle 1/2 cup of the shredded Swiss.
Layer on tomatoes, artfully or not.
Combine remaining ingredients and spread over the tomatoes.
Bake at 375* for 30-35 minutes.
I prefer it cold - refrigerator cold, but of course you can eat it warm if you'd like.
Summer Pie.....I love you.