- 1 Pie Crust (Homemade or your favorite pre made)
- 6-7 Medium/ Large tomatoes (any kind you like)
- 1.5 C. Mozzerella, Shredded
- .1/2 C. Colby Jack, Shredded
- 1/2 C Mayo
- 1/2 Block Cream Cheese, Softened
- 1/4 C Fresh Basil, Rough chopped
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/2 tsp Ground Black Pepper
Preheat oven to 350°.
Slice tomatoes 1/4 inch thick. Arrange sliced tomatoes, in single layer, on paper towel lined baking sheets. Sprinkle Slices with salt, cover with additional paper towel, and set aside for 15 minutes. This allows the tomatoes to release all of the extra water that could make your pie watery.
In medium bowl, combine cheeses including cream cheese, mayo, basil and spices, set aside.
Place pie shell in pie dish, arrange a single layer of tomatoes in the bottom of the pie crust. Top with 1/2 of the cheese mixture, repeat tomato layer and then the cheese layer again, Place one more layer of Tomatoes and gently press, this allows everything to come together.
Bake 35-45 minutes or until bubbly and crust is golden.
This recipe is easily adaptable, you can add your own different spices, herbs, cheeses etc. For example, add some jalapeños, red pepper flakes, cumin, and spicy mayo, and you will have a beautiful southwestern tomato pie!