Tomato Pie

Among much conversation during our recent Spring Planting Day, a couple of our very supportive and passionate plot owners (Diane Beidler and Dot Russell) came up with the idea to share recipes from produce derived from the garden. I have since passed Diane's Tomato Pie recipe onto Dot, but thought I would share the wealth with others. See below recipe below. If you have a recipe you would like to share, please contact me at natalie_dougherty@bshsi.org.

Tomato Pie

1 9 inch deep dish pie shell baked (I've included my favorite below)
2 to 3 large tomatoes thickly sliced
2 to 3 green onions chopped (or about 1/4 C sweet onion chopped fine)
salt
pepper
basil
chives (optional)
1 C mayonnaise
1 C sharp cheese, grated
3 slices bacon, fried crisp
Parmesan cheese

Fill cooled pie shell with alternating layers of tomatoes and onions. Sprinkle with salt, pepper, basil and chives. Combine mayonnaise and cheese and spread over tomatoes. Sprinkle top with crushed bacon and Parmesan cheese.

Bake at 350 for 30 min.

Pie Crust:

1-1/2 cups all purpose flour
1/2 tsp salt
1/2 C cold butter (do not substitute margarine)

In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9 inch pie plate. Bake 375 until lightly browned, about 7-10 min.


Recipe Adapted from:
"Gracious Goodness Charleston"
"Taste of Home" (Crust)