I was really looking forward to making this recipe and I was very pleased! I made just as posted and it was delicious! This is going to be a summer favorite... Thanks for posting Vicki in CT! Made for ZWT4.
Excellent recipe! I made a just a few tweaks; I replaced the 1/2 cup of mozzarella on the bottom with an equal amount of cheddar cheese. Also, to make sure my seasonings were even, I mixed the garlic salt into the mayo mixture. I had much better success with the recipe than other tomato pie recipes - the cheese on the bottom goes a long way to keeping the crust from getting soggy!
After reading your review of Grilled Basil-And-Garlic-Stuffed Chicken, I just had to try both! I only had a frozen deep dish pie crust, so that is what I used. Next time, I think I will use a regular one. I also used cherry tomatoes since my plant is full of these beauties right now. I baked my torte for about 40 min and it was so pretty and golden brown. I did wrap some foil around the edge of the pie crust to keep it from burning... worked out great. My torte was a little runny... probably b/c I used so many tomatoes ( due to the deep dish) and that I couldn't wait to cut into it!!! Very good flavor however... I will try this again with some romas in the near future... Thanks for sharing!!!