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yield: 1 (9-inch) pie serves 8 people
4 large tomatoes, thinly sliced
½ cup balsamic vinegar
1 yellow onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 nine-inch pie, par-baked
¾ cup real mayonnaise
½ cup grated parmesan
1 cup crumbled feta
3 tablespoons fresh basil, chopped
salt and coarsely ground pepper, to taste
Gardens Cafe Tomato Pie
Preheat oven to 350 degrees. Pour vinegar over
tomatoes and let them marinate for about 10
minutes, then drain. Season with salt and pepper
and add basil. Sauté onions and garlic together in
olive oil over medium heat until they are soft and
begin to turn golden brown, about 10 minutes.
If they begin to stick to the pan, add about 1
tablespoon of water. In a separate bowl, combine
mayonnaise and both cheeses. Layer tomato and
basil mixture in the bottom of the baked pie
shell. Spread sautéed onions on top of tomatoes.
Spread mayonnaise and cheese mixture over
the top. Bake for 35 minutes or until lightly
browned on top.
This is such a delicious way to serve homegrown tomatoes at the height of the summer season. Use any variety of tomatoes
available, heirloom, Romas, even teardrops red or gold. We feature this at The Gardens Café midsummer to late summer and always
have requests for the recipe!
farmer's table
