TIP: Tomato Basil Pie we found freezes very well. We made some over one summer and enjoyed a taste of summer all winter long.
Twigs Super Simple Tomato Basil Pie
- Glass Pie Plate
- Pan Spray
- 1 tbsp Olive Oil
- 1 1/3 cup Finely Chopped Onion
- 1 Box of Pillsbury Pie Crush
- 3 tbsp Tablespoons Cold Butter
- 3 cup Shredded Parmesan Cheese
- 4-5 Large Summer Fresh Tomatoes
- Pre-made Basil Pesto of Choice
- 1/4 cup chopped fresh basil leaves
- 1/4 tsp salt
- Pepper to Taste
- 3/4 cup mayonnaise
- Additional chopped fresh basil leaves.
- Preheat Oven to 400°F
- Saute’ onions over medium to high heat until golden brown approximately [cooked-timer minutes="8"]8 Minutes[/cooked-timer]. In a small bowl mix mayonnaise and cup of Parmesan Cheese
- Spray glass pie plate and press the dough lightly to form the bottom have of a pie. Form the edging on the rim by pinching a small amount, then pushing in one direction—pre-bake pie crust as directed and let cool.
- Sprinkle the bottom of the pie crust with 1/2 cup of cheese with no mayo. Arrange slices on the bottom of the pie crust over the cheese watch not to overlap too much.
- Smear a medium amount of the mayo/cheese mixture over the first layer of tomatoes. Then drizzle basil pesto. Repeat: Sprinkle cheese, add a layer of sliced tomatoes, smear cheese/mayo mix, drizzle pesto. Do this until the tomatoes are even with the pie crust rim. Then repeat the pie making for as many pie crusts and tomatoes as you have.
- This recipe is excellent, with scrambled eggs on the top. All you have to do is reduce one layer of tomatoes and put the scrambled eggs in after the pie is baked, then top with cheese and brown.
- Bake for [cooked-timer minutes="25"]25-30 Minutes[/cooked-timer] or until bubbling and lightly brown, sprinkle with remaining no mayo cheese and brown the top. Garnish with basil leaves. You'll want to put a catch pan underneath of the pies to intercept the drippings.