A delicious Tomato Basil Pie simple enough to make on weeknights.
1 store bought, frozen pie crust
2 medium tomatoes or 4 roma tomatoes
1 cup loosely packed fresh basil, chopped
2 cloves of garlic, finely chopped
2 cups grated mozzarella cheese (8 oz)
¼ cup freshly grated parmesan cheese
¾ cup mayonnaise
Pinch of salt
A few turns of freshly ground pepper.
Preheat your oven to 375 F. (or the temperature recommended on the pie crust instructions)
Gently prick the bottom of your frozen pie crust all over with a fork. (You can also line the pie crust with a piece of parchment paper and fill it with rice or dried beans. Either keeps the crust from puffing up). Don’t worry if the crust puffs up a bit, you can use a fork to gently release the air.
Bake pie crust according to manufacturers instructions. (I bake mine at 375 F for about 15 minutes or until the crust begins to lightly brown).
Remove the par baked crust from the oven and sprinkle ½ cup of the grated cheese over the parbaked crust.
While the crust is baking, prepare the filling; slice the tomatoes into wedges about 1 inch thick; and chop the garlic and basil
Mix together the rest of the grated mozzarella cheese, grated parmesan, mayonnaise, salt and pepper.
Arrange the tomatoes on top of the cheese in the bottom of the pie plate.
Top the tomatoes with the chopped garlic and basil.
Gently spread the mayo and cheese mixture over the tomatoes and basil.
Bake for 30-40 minutes or until the top is nicely brown. Check the pie after 30 minutes. Continue baking for another 5-10 minutes or until the top is mostly brown.
Allow to cool and serve. Enjoy!