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Wednesday, August 12, 2015

Savory Tomato Pie

Traditional Tomato Pie

Make the most of summertime tomatoes with this savory tomato pie featuring fresh tomatoes, basil, and a homemade sour cream crust.


Sour Cream Pastry:

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sour cream 

Pie Filling:
4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 lb.) 
1/2 teaspoon salt
1/2 cup mayonnaise 
3 green onions, chopped 
2 tablespoons chopped fresh basil
1 cup (4 oz.) shredded Parmesan cheese, divided


Sour Cream Pastry:
Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disk; wrap in plastic wrap, and chill 1 to 24 hours.

Pie Filling:

1. Preheat oven to 350º. Prepare Sour Cream Pastry.
2. Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.
3. Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
4. Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
5. Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.


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