Tomato Basil Pie
Tomato Basil Pie from The Kentucky Proud Kitchen
- 1 9” pie crust baked and cooled
- 3-4 large tomatoes, peeled and sliced into 1/4” slices
- 1/2 cup basil, chiffonade
- 1/4 cup green onions, sliced
- Kosher salt and freshly ground black pepper, to season
- 1/4 cup mayonnaise
- 1/2 cup low fat sour cream
- 1 cup cheddar cheese, grated
Lay tomato slices on a baking sheet lined with paper towels and season with kosher salt. Leave for 10-15 minutes to drain off excess liquid. In a small bowl, combine mayonnaise and yogurt. Spread about 2-3 tablespoons of mixture onto the bottom of the baked and cooled pie shell. Place a single layer of tomato slices onto the pie crust, then season with pepper. Sprinkle with basil and green onions and repeat layers. Spread the remaining yogurt and mayonnaise mixture over the tomatoes, then sprinkle with cheddar cheese. Bake for 25-30 minutes, or until browned and bubbly. Cut into wedges and serve warm, or allow to cool to room temperature, which will make slicing easier.
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