Tomato Pie
A creamy, savory, delicious, side dish. It has a flakey, buttery crust, piles of vine-riped tomatoes, fresh basil, creamy cheesy filling and a buttery, cracker-crumb topping. It’s the bomb.
|
|
Tomato Pie
A creamy, savory, delicious, side dish. It has a flakey, buttery crust, piles of vine-riped tomatoes, fresh basil, creamy cheesy filling and a buttery, cracker-crumb topping. It’s the bomb.
|
| Servings |
| 6people |
|
|
Ingredients
- 9 inch pie crustprebaked 10 minutes at 425 degrees
- 6 tomatoes(peeled, sliced)
- Handful basilfresh – chopped
- 1/2cup mayo
- 1/2cup Parmesan cheeseshredded
- 1/8tsp garlic salt
- 1/4tsp pepper
- 1/2cup crackerscrushed
- 2tbsp butter
Recipe Notes
Arrange the (peeled, sliced) tomatoes in the pre-baked pie crust. Sprinkle the chopped basil on top of the tomatoes.
In a small bowl combine: Mayo, Shredded Parmesan Cheese, Garlic Salt & Pepper. Spread the cheese mixture evenly over the tomatoes and basil.
Melt Butter & add cracker crumbs – stir. Sprinkle butter/ cracker crumb mixture on top of pie.
Bake 425 degrees 20-30 minutes (until done).