Post by wilderness on Aug 30, 2020 8:05:00 GMT -5
Ann’s Tomato Pie-annrms
1 9-inch Sara Lee frozen pie crust, thawed or 1 refrigerated
½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon
1 clove garlic, minced
¼ cup chives (can use minced scallions)
8 -10 slices provolone or Swiss cheese (or mix)
4-5 large ripe plum tomatoes, sliced
Savory pepper (blend of peppercorn medley, coriander seed, and cardamom seed; grind in pepper mill.)
Slice the tomatoes and drain on paper towels...about 15 minutes.
Place the oven rack in bottom position. Heat oven to 350°. Prick bottom and sides of crust with a fork. Bake 10 – 12 minutes until crust looks slightly puffed and dry.
In a medium bowl, stir together mayonnaise, sour cream, Dijon, garlic and chives. Line the warm pie shell with cheese slices to cover bottom and sides. (Tear the cheese to fit.) Put down one layer of tomatoes, cutting to fit. Spread ½ of the sauce on top. Season with savory pepper. Lay down more cheese in a layer, top with tomatoes, and sauce, and season with pepper. Lay down one last layer of cheese. If any tomatoes are left, dice them and sprinkle on top. Bake 30 – 35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges. Serves 6
1 9-inch Sara Lee frozen pie crust, thawed or 1 refrigerated
½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon
1 clove garlic, minced
¼ cup chives (can use minced scallions)
8 -10 slices provolone or Swiss cheese (or mix)
4-5 large ripe plum tomatoes, sliced
Savory pepper (blend of peppercorn medley, coriander seed, and cardamom seed; grind in pepper mill.)
Slice the tomatoes and drain on paper towels...about 15 minutes.
Place the oven rack in bottom position. Heat oven to 350°. Prick bottom and sides of crust with a fork. Bake 10 – 12 minutes until crust looks slightly puffed and dry.
In a medium bowl, stir together mayonnaise, sour cream, Dijon, garlic and chives. Line the warm pie shell with cheese slices to cover bottom and sides. (Tear the cheese to fit.) Put down one layer of tomatoes, cutting to fit. Spread ½ of the sauce on top. Season with savory pepper. Lay down more cheese in a layer, top with tomatoes, and sauce, and season with pepper. Lay down one last layer of cheese. If any tomatoes are left, dice them and sprinkle on top. Bake 30 – 35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges. Serves 6
