Savory Summertime Tomato Pie

pbsnc.org

Jenny

9-inch pie shell, blind-baked and cooled (see note)

2 ½ pounds fully ripe, glorious tomatoes (preferably colorful heirlooms)

1 teaspoon kosher salt, plus more to taste

½ cup mayonnaise

3 tablespoons finely chopped scallions

Finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

½ teaspoon freshly ground black pepper, or to taste

¾ cup shredded Gruyère cheese

3 tablespoons lightly packed basil leaves, coarsely chopped

½ cup coarsely crushed saltine cracker crumbs

½ cup shredded Parmesan cheese

2 tablespoons melted butter

Directions at pbsnc.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer