Thursday, July 21, 2011

Fresh Picked Tomato Pie!

At the beginning of the summer, we planted a garden.

Garden 1
Soon things began to sprout, and the first thing we picked was lettuce!
Sadly, the lettuce was REALLY bitter, so it went back to compost.
Then we found some tomatoes sprouting...

And they grew...

And we picked.

And collected.

And picked some more...
And made tomato pie!

And oh, was it delicious. The tomatoes were sweet and perfect, not bitter at all!

make some and share!

By Bobby Deen

514 Fewer Calories
37g Less Fat
than his Momma's


1/2 (15-ounce) package refrigerated rolled pie crust
1/2 cup reduced-fat shredded four-cheese Italian blend
4 large plum tomatoes (about 1 pound), cut into 1/2-inch thick slices (or however many you can find in your garden!)
1/4 teaspoon salt
2 tablespoons chopped fresh basil (I used dry; it was fine)
1/2 cup light mayonnaise (I used the reduced fat with olive oil)
2 tablespoons finely chopped scallions (oops, I forgot these...didn't have them anyway!)
2 - 4 drops hot pepper sauce (Missy didn't use this)
1 tablespoon grated Parmesan cheese


Preheat the oven to 400°F.

On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a 9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Bake until lightly browned, 10 – 12 minutes. Transfer the crust to a wire rack to cool. Reduce the oven temperature to 375°F.

Sprinkle 1/4 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit. Sprinkle the tomatoes with the salt and top with the basil.

Combine the mayonnaise, scallions, hot pepper sauce, and the remaining 1/4 cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30 – 35 minutes.



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