This pleasing pie showcases summer’s bounty of garden-fresh tomatoes. Serve it as a light meal or alongside grilled chicken as a side dish.
3 pounds fresh Roma tomatoes, about 12 tomatoes
Pastry for a single-crust pie (9-1/2 inches)
1-1/2 cups shredded mozzarella cheese (6 oz), divided
1/2 cup mayonnaise
1/2 cup shredded Parmesan cheese
4 tablespoons minced fresh chives, divided
1/4 teaspoon pepper
SUMMER TOMATO PIE
Cut tomatoes into 1/4-inch slices. Place a single layer of tomatoes in a colander in the sink. Sprinkle tomatoes with salt. Repeat layering and salting with remaining tomatoes. Allow to drain 15 minutes.
Line a PYREX® Easy Grab™ 9-1/2-inch Pie Plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil.
Bake at 450°for 5 minutes. Remove foil; bake 6 to 8 minutes more or until lightly browned. Remove from the oven. Reduce heat to 375°.
Sprinkle 1/2 cup mozzarella cheese over pastry shell. Pat tomatoes dry with paper towels; set aside 8 tomatoes for top. Arrange remaining tomatoes over cheese.
In a small bowl, combine mayonnaise, Parmesan cheese, 3 tablespoons chives and pepper. Stir in remaining mozzarella cheese; mix well. Spoon over tomatoes. Top with reserved tomato slices; cover lightly with foil.
Bake for 25 minutes, remove foil. Bake 10 minutes more or until cheese is lightly browned. Sprinkle with remaining chives before serving.
Vary the Flavor:
Use minced fresh basil or green onions instead of the chives.