Tomato Garden Pie

This is my version of a Paula Deen recipe.

Crust:

1 1/4 cups Organic all-purpose flour

1/2 cup freshly grated parmesan cheese

1/2 teaspoon fresh thyme leaves, optional

1/4 teaspoon sea salt

4 tablespoons unsalted butter, diced

4-6 tablespoons cold water

Preheat oven to 400 degrees.

Place flour, cheese & salt in the bowl of a mixer & cut in the butter until it looks like pebbles. Add the cold water a tablespoon at a time until the dough sticks together. Chill one hour. Roll out and line a 9 –inch glass pie plate. Prick  the crust with a fork all over and prebake 7 –10 minutes until just starting to color. Remove from oven to cool. Reduce oven temperature to 350 degrees.

Filling:

4 large tomatoes, 5 medium tomatoes, or 6 smaller tomatoes, sliced

1 cup roughly chopped fresh herbs – such as a mix of basils, (lemon, Greek columnar & sweet) & parsley (flat leaf & curly)

1/2 cup chopped green onion

zest of one lemon, optional (if making homemade mayonnaise, use zest from that lemon)

1 cup each grated cheddar & Monterey jack cheese

1 cup mayonnaise (preferably homemade*)

salt & pepper, to taste

In a bowl mix together the mayonnaise & cheeses.

Layer the tomato slices, herbs, onion, zest, if using, salt & pepper in the pie shell. Spread the cheese mixture on top of the tomatoes and bake at 350 degrees for 30 minutes until lightly browned.

*Basic Blender Mayonnaise –from Fannie Farmer (really Marion Cunningham)

1 egg

1/4 teaspoon sea salt

1 teaspoon Dijon mustard

1 cup combination of oils, 1/4 cup olive & 3/4 cup vegetable

1 1/2 tablespoons fresh lemon juice

1 tablespoon boiling water

salt to taste

Place egg, 1/4 teaspoon salt, mustard & 1/4 cup olive oil in the blender. Turn it on and slowly add the remaining 3/4 cup of oil in a thin slow stream. Add the lemon juice & water. Taste & correct the seasoning if needed. Refrigerate until needed. makes 1 1/2 cups.    

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