Tomato Pie in Flaky Pastry Crust
  • large tomatoes
  • salt
  • pepper
  • basil
  • onion powder
  • 1/2 cup mayonnaise
  • 2 cups of shredded cheese (your choice of cheese).
  1. If you’re using a pre-made crust, bake it at 425 degrees Fahrenheit for 5 minutes before filling. If you’re going the homemade route, don’t worry about pre-baking.
  2. Slice some large tomatoes, and place the slices on paper towels to take out a bit of the juice. If they’re too juicy, your pie could boil over and make a mess in your oven! No good.
  3. Fill the pie shell with tomato slices. The sprinkle salt, pepper, basil, and onion powder over the tomatoes. I’m quite liberal with the basil and salt.
  4. Mix 1/2 cup mayonnaise with 2 cups of shredded cheese (your choice of cheese). Spread this over the tomatoes.
  5. If you’re using homemade crust, add the top and pierce for ventilation.
  6. Bake at 400 degrees Fahrenheit for about 35 minutes. I used a tin-foil shield on my crust edges for the first 20 minutes, then finished without it. Let it sit for about 10 minutes, if you can stand waiting. Then slice and serve