Layers of fresh tomatoes, basil and two kinds of cheese are baked in a flaky pastry for an unforgettable dish
Ingredients :
1 single pie crust
1 cup shredded mozzarella cheese divided
½ cup shredded cheddar cheese divided
3 large ripe tomatoes about 24 ounces
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon dried oregano
black pepper to taste
⅓ cup thinly sliced fresh basil leaves
¼ cup mayonnaise
1 cup grape tomatoes halved
Directions :
Preheat oven to 450°F.
Peel the tomatoes and slice them into ¼-inch thick slices.
Sprinkle the tomato slices with kosher salt and place them in a single layer on a paper towel-lined baking sheet to draw out excess juice.
Prepare the pie crust by poking it with the tines of a fork. Sprinkle ¼ cup of mozzarella on the bottom and bake for 10 minutes or until lightly browned. Set aside to cool.
In a separate bowl, combine ¼ cup cheddar cheese and ¼ cup mozzarella.
Season the tomato slices with garlic powder, oregano, and freshly ground black pepper. In the pie crust, add half of the tomato slices, half of the cheese and half of the basil. Repeat the layers. Top with halved grape tomatoes.
In a small bowl, combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese, and mayonnaise. Dot the mayo mixture over the grape tomatoes.
Reduce the temperature to 350°F and bake the pie uncovered for 35 to 40 minutes or until the crust is golden and the tomatoes are tender.
