My sister-in-law Norma is a wonderful Southern cook. She has a gift for comfort foods. She has also lived in many far-flung places, and has incorporated ideas from all of her experiences into her wonderfully creative cooking. Many times she has spoken to me about her Tomato Pie and its beautiful simplicity. Recently, she sent me the recipe, along with a good dose of inspiration. Tomato Pie sounded fabulous, but I have been recently obsessed with the output from the herb garden. And I had a ton of fresh produce from the Farmer's Market in the fridge. Norma's inspiration arrived at the perfect moment. Her Tomato Pie is the foundation of this Summer Pie and my tribute to my talented sister-in-law.
SUMMER PIE
1 pie shell (make it or buy it, up to you)
4 plum tomatoes, sliced
1/2-3/4 cup thinly sliced red onion rings
4-6 oz sliced mushrooms
a handful of fresh basil, chopped
3/4 cup finely shredded mozzarella cheese
2 oz Gruyere Swiss cheese, cut into small pieces
3/4 cup sour cream
1/4 cup mayo
Preheat oven to 350
Combine cheeses, sour cream and mayo.
Line a 9" pie plate with a pie shell.
Layer onions, tomatoes, basil and mushrooms (in this order) in the uncooked pie shell.
Spread cheese mixture on top.
Bake for about 15 minutes until vegetables have heated and release some juices, and pie shell becomes nicely browned.
Bake for about 15 minutes until vegetables have heated and release some juices, and pie shell becomes nicely browned.
