1 Frozen; (9-inch) pastry
; shell
4 Medium-sized ripe tomatoes;
-sliced 1/2-inch
; thick
1/4 c Chopped chives or scallion
-stalks
1 ts Chopped fresh basil; (or 1/4
-teaspoon
; dried basil,
; crumbled)
1/4 ts Salt; or to taste
1/4 ts Freshly ground black pepper
1 c Grated Swiss cheese
1/4 c Mayonnaise
Preheat over to 425oF. Bake pastry shell for 5 minutes. Remove from oven.
Reduce heat to 400 degrees F. Cut tomato slices in half and place them on
bottom of shell. Sprinkle them with the chives or scallions, basil, salt,
and pepper. Combine cheese and mayonnaise and carefully spread mixture
evenly over tomatoes, making sure it reaches the edges of the pie crust and
seals in the tomatoes completely. Bake pie 35 minutes or until brown and
bubbly. Allow it to sit outside the over 5 or 10 minutes before serving.
Note: This is a lovely dish. It is most enjoyable as a summer luncheon,
when ripe tomatoes come right from the vine. Its success is uncertain when
it is prepared with out-of-season tomatoes.
From The Martha’s Vineyard Cookbook by Louise Tate King and Jean Stewart
Wexler (second edition,
Yields
1 servings
