Total Time
40mins
Prep 5 mins
Cook 35 mins

This is very more-ish. My BH and I can polish the whole thing off by ourselves. It will serve 4-6 as an appetizer, but only 2 if it's served as the main course.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Bake crust 5 minutes and remove from the oven.
  3. Reduce heat to 400 degrees.
  4. Line the piecrust with tomatoes.
  5. Sprinkle with salt, pepper, basil and chives.
  6. In a small bowl, mix the mayonnaise and cheese and mix well.
  7. Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust.
  8. Bake 30-35 minutes until topping bubbles and begins to brown.
  9. Serve immediately.

Reviews

(5)
Most Helpful

Yummy! I also sprinkled with 1 tsp of minced garlic and just the tiniest pinch of sugar. It needed a bit more mayo to spread out, sealing in the pie - maybe 3/4 cup. A must try with vine-ripened tomatoes.

evelyn/athens July 12, 2003

This is pretty good. This is the second time I've made this, and the first time I used 2 smaller tomatoes, and this time used 3 bigger ones, but they didn't all fit on the bottom of the pan...so I put a layer of thinly sliced tomatoes on top of the layer of thickly sliced tomatoes (just to use up all 3 tomatoes). Well we decided it is better with less tomatoes...either that or a lot more cheese...so next time I will just use the one layer as it says in the recipe.

Quiltingqueen August 21, 2009

delicious! I did half cheddar half fresh parmesan.yum

milduragirl September 14, 2008

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