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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a wonderful simple recipe to use up your garden-ripe tomatoes and fresh basil, taken from one of her most popular cookbooks Paula Deen's Kitchen Classics prep time does not include preparing and baking the pie crust Ingredients:
1 deep dish pie shell (9-inch) |
1 egg white (lightly beaten, about 1 tablespoon) |
5 roma tomatoes (use only roma tomatoes) |
8 -10 fresh basil leaves, chopped |
1 large green onion, chopped |
salt & freshly ground black pepper (to taste) |
1 cup grated mozzarella cheese |
1 cup grated cheddar cheese |
1 cup mayonnaise (can reduce to 3/4 cup) |
Directions:
1. Set oven to 350 degrees F.
2. Place the pie shell onto a baking sheet.
3. Lightly brush the bottom and sides with egg white.
4. Partially bake the pie crust for 8 minutes at 350 degrees.
5. Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
6. In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
7. Bake at 350 degrees F for 30 minutes or until lightly browned.
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