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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I'm addicted to coupons and every penny counts. I hope you will enjoy reading my posts and will share your success stories with me as well.

Sunday, July 24, 2011

Tomato Pie Recipe

Bridgette from Blessings Multiplied has given us a nice variety of fresh vegetables the past couple of weeks.  Mike has really enjoyed having the fresh spinach and tomatoes on his sandwiches for lunch and he actually snacks on the green beans like they were potato chips.  I found this recipe for tomato pie over the weekend and since Mike has never had it before, I had to make it with the fresh tomatoes and basil Bridgette gave us.  It turned out to be a real winner and we will definitely be making this often!  FYI - this recipe has several steps to it along with having the dough in the refrigerator for at least an hour.  This isn't something you want to try to make 30 minutes before supper.

Ingredients for Tomato Pie:
Sour Cream Pastry
4 medium tomatoes, peeled and cut into 1/2 inch thick slices
1/2 teaspoon salt
1/2 cup mayonnaise
2 tablespoons fresh basil
1 cup shredded Parmesan cheese

Sour Cream Pastry Ingredients and Directions:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sour cream

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 fork until combined.  Gently gather dough and wrap in plastic wrap.  Chill 1 to 24 hours.

Directions for Tomato Pie:
Preheat oven to 350 degrees.  Prepare Sour Cream Pastry.
Place tomatoes in a single layer on paper towels; sprinkle with salt.  Let stand 30 minutes.  Pat dry with paper towels.  Stir together next mayonnaise, basil, and 3/4 cup Parmesan cheese.
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.
Bake at 350 degrees for 10-12 minutes or until lightly brown.  Remove from oven and sprinkle remaining 1/4 cup of Parmesan cheese over bottom of crust.  Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
Bake at 350 degrees for 34-37 minutes.  Let cool 5 minutes before serving.

1 comment:

  1. Glad you have enjoyed the tomatoes! This recipe looks delicious, we need to try it! I like how using the red and yellow tomatoes together add a little extra color to the pie!

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