We had so many tomatoes last summer! I can only eat so many salads and make so much salsa and sauce. This proved a wonderful diversion - so easy too. Have it for breakfast or pair it with a fresh green salad and a glass of Chardonnay for lunch.
This one in the photo looks extra fancy - no need for all that!
Use a gluten free pie crust to make this recipe gluten free.
Ingredients
3 or 4 medium sized tomatoes
10-12 fresh whole basil leaves (no long stems)
2 cloves garlic, minced
1/2 cup thin sliced red onion
1/4 cup chopped olives (pitted)
1 and 1/2 cups grated cheese (I use Monterrey Jack, not Cheddar)
1/4 cup mayonnaise
1/4 cup plain, unsweetened Greek yogurt or thick yogurt
3 tablespoons Parmesan cheese
Pre-baked pie shell - If you use a gluten free one, then the recipe becomes gluten free.
Steps
3 or 4 medium sized tomatoes
10-12 fresh whole basil leaves (no long stems)
2 cloves garlic, minced
1/2 cup thin sliced red onion
1/4 cup chopped olives (pitted)
1 and 1/2 cups grated cheese (I use Monterrey Jack, not Cheddar)
1/4 cup mayonnaise
1/4 cup plain, unsweetened Greek yogurt or thick yogurt
3 tablespoons Parmesan cheese
Pre-baked pie shell - If you use a gluten free one, then the recipe becomes gluten free.
Steps
- Pre-bake pie shell until lightly browned. Set aside to cool.
- Peel (I don't unless skin is tough) and slice tomatoes in fairly thin round slices. Layer slices in a colander and sprinkle with salt. Leave for 10 minutes (this removes some of the juices and moisture.) Pat dry with paper towel or clean dish cloth.
- In pie shell layer in order: tomatoes, minced garlic and basil leaves, red onion and olives.
- In a small bowl, stir together: cheese, mayonnaise, and yogurt. Spread on top of the pie mixture. Sprinkle Parmesan on top.
- Bake in preheated 350 degrees F oven for about 30 minutes, until lightly browned and bubbly on top. If pie crust is browning too much, place strips of aluminum foil on the crust only.
- Cool slightly before serving.