Herb Society Of Nashville

Author: Low Country Tomato Pie
Date of publish: 01/03/2016


Preheat oven to 375º 

3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper 

Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture. 
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese and enough mayonnaise to make it spreadable. Spread over pie and sprinkle with remaining bread crumbs and Parmesan cheese. Bake at 375º for 10 minutes and then turn down to 350º and bake for 40-45 minutes until cheeses are melted.