Tomato Basil Pie
Made by Chris Kennedy, Executive Chef at The Club
-1 10" or four 4" pie shells (uncooked or par baked)
- 4 cups of split heirloom tomatoes, cherry tomatoes or grape tomatoes
-1 ½ cups mayonnaise
- ¼ cup sour cream
-1 cup goat cheese
- 1 ½ cups shredded Fontina, Swiss or Mozzarella cheese
-¼ prepared pesto
- salt & pepper to taste
Fold together tomatoes, sour cream, mayonnaise, pesto, seasonings and shredded cheese in a mixing bowl.
Fill pie shell or shells with this mixture and place marble sized chunks of goat cheese throughout the filling in the shells.
Bake the pies at 350 deg. F for 15-20 minutes until shells are browned and top of cheese just starts to brown.
Remove from oven and cool to room temperature until time to serve.
Turn tarts or pie out, cutting a wedge if making a 10" pie, or leaving smaller tarts whole and place on serving plate.
Garnish with basil sprouts or chiffonade of basil on top of tart/pie and serve with dressed mixed greens salad on the side.