It seems that the tomatoes from our garden always all ripen at once and I'm scrambling to use them in a variety of different ways. This dinner pie is a quick, easy summertime meal that highlights your fresh tomatoes and basil.
Ingredients for the Crust
2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter, cut into small pieces
1/4 cup ice water
Ingredients for the Filling
3 large ripe tomatoes, sliced thick and sprinkled with salt in colander
Handful of fresh basil leaves, julienned
2 cups grated cheese blend of your choice (mozzarella, provolone, parmesan, cheddar, etc.)
1/2 cup mayonnaise
Salt and pepper to taste
Cherry tomatoes and a sprig of basil for garnish, optional
Combine flour, salt, sugar and butter in food processor. Pulse until blended. Add ice water in slow steady stream pulsing just until dough holds together, about 30 seconds. Flatten dough into disc, wrap in plastic and refrigerate at least one hour.
Preheat oven to 450 degrees. Roll out dough and pat onto bottom and sides of tart pan. Bake crust for five minutes, then remove from oven and reduce heat to 400 degrees.
Arrange tomato slices over crust, sprinkle with basil. Mix cheese and mayo in small bowl, salt and pepper to taste. Spread evenly over the tomatoes and basil. Bake pie 30 minutes or until top is browned and bubbly. Remove from oven and garnish with sliced cherry tomatoes and a sprig of basil.