3 Cheese Tomato & Asparagus Pie
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 2 cups all-purpose flour
- 3 tablespoons butter
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- 2⁄3 cup 2% buttermilk
- 3 large tomatoes, peeled and sliced thin
- 8 asparagus spears, lightly steamed
- salt and pepper, to taste
- 2 teaspoons basil, fresh chopped
- 2 teaspoons chives, fresh chopped
- 1 1⁄2 teaspoons oregano, fresh chopped
- 1 cup low-fat mayonnaise, Hellman's
- 2⁄3 cup cheddar cheese, grated
- 1⁄2 cup mozzarella cheese, grated
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 375°F.
- In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
- Cut in the butter.
- Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
- Pat the dough evenly into a greased 9" pie plate.
- Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
- In a large bowl, mix together the mayonnaise and the three cheeses.
- Spread the cheese mixture over the tomato slices.
- Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
- Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.
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RECIPE SUBMITTED BY
Born and raised in Vermont, I now reside on the western border of Toronto, Ontario. It's beautiful here!
With 5 children grown and gone, I have lots of time in my kitchen - just my husband & I to feed!! It keeps the neighbors happy as I'm constantly knocking at door's with a plate of goodies in hand!
Previously a teacher of theraputic crafting & a chocolatier (Sweet Impressions in NB doing molds, carvings & individual chocolates), I am now designing needlework and loving it!
I have a large cupboard of cookbooks, downsized when I moved into this condo (I did have an actual CLOSET of cookbooks!) I think nothing of curling up with a good cookbook read! My children enjoy the same and have large and varied collections of their own.
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