3 Cheese Tomato & Asparagus Pie
A variation from the original recipe (Fresh Tomato Pie, from Goose Berry Patch's Made From Scratch cookbook), this serves well with a salad and crusty bread for a luncheon or a company dinner. The fresh herbs only enhance the this delectable dish!
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 3tablespoons butter
- 4teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon cream of tartar
- 2⁄3cup 2% buttermilk
- 3
- 8
- salt and pepper, to taste
- 2
- 2
- 1 1⁄2
- 1
- 2⁄3
- 1⁄2
- 1⁄4
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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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