from Farmer's Market

iVillage Member
Registered: 04-22-2003
from Farmer's Market
4
Wed, 07-28-2004 - 10:36am
Is this okay or can be adapted without crust for P1?

TOMATO BASIL PIE



1 deep dish pie crust (I’m lazy, I buy one at the grocery!)

1 / 4 cup Parmesan cheese

4 medium tomatoes

1 cup basil (chopped) Can you tell I love basil!

1 1 / 2 cups mayonnaise

1 1 / 2 cups shredded cheese (I use a mixture of Swiss and Cheddar)

Salt & pepper



Bake the crust for 10 minutes in a 350 degree oven. Remove and sprinkle the Parmesan cheese on the bottom. Let cool a bit. Meanwhile, slice the tomatoes about 1 / 4 inch thick. Lay them on paper towel and pat as dry as possible. Mix mayonnaise and cheese together. When crust is cooled, place a layer of tomato slices on the bottom; cover with basil and salt and pepper to taste. Repeat the layers until you reach the top (usually 2-3 layers). Take the cheese/mayo mixture and spread it over the top of the pie making sure that you cover the tomatoes and basil. Bake in a 350 degree oven for 30-35 minutes. Let the pie cool for at least 10 minutes before serving.

iVillage Member
Registered: 04-01-2004
Wed, 07-28-2004 - 4:41pm
This seems to be an awful lot of mayonnaise.
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iVillage Member
Registered: 04-22-2003
Wed, 07-28-2004 - 6:58pm
Cathy, I seemed to have read conflicting thoughts of regular vs. light mayo. What say ye?
iVillage Member
Registered: 04-01-2004
Wed, 07-28-2004 - 11:32pm

You may have either low fat or regular mayonnaise. 1 Tbsp of regular is a serving of fat/oil.

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iVillage Member
Registered: 04-22-2003
Thu, 07-29-2004 - 10:34am
Thanks. I read and read FF, low fat, regular and ruled out FF, but thought I'd seen regular in recipes so opted with that. Small jar though. So I'll go with low fat next time. I'll use less than is called for. Just made cilantro mayo.