Summer means tomatoes. Lots and lots of tomatoes! Who doesn’t love them? Paired with fresh basil and cheese and baked as a pie, you have the perfect Southern lunch. Use your favorite type or mix them. You can’t go wrong. In her recipe, “Peanut” Belk from Wild Hope Farm in Chester, SC uses Greek yogurt instead of the usual mayonnaise to add a little extra tang. We think it’s a great creamy substitution.
[columns_row width=”third-and-two-thirds”] [column]Ingredients
- 1 deep dish pie crust (your favorite recipe or store bought)
- 1 cup shredded Mozzarella cheese
- 1 1/2 cups shredded Gruyere cheese
- 1/2 cup chopped scallions
- 5 large tomatoes (your favorite), drained and peeled and sliced.
- 12 fresh basil leaves, chopped
- salt & pepper to taste
- 1/2 cup of Greek yogurt
Preheat oven to 400º F. Cook pie crust according to package directions until slightly brown. Cool.
Slice tomatoes and place on paper towel to drain for 15 minutes. Combine Mozarella cheese, 1 cup of Gruyere (reserve the 1/2 cup for the top), scallions, yogurt, chopped basil, salt and pepper. Spread cheese mixture on the bottom of the crust. Add a layer of tomato slices. Continue layering tomatoes until you have filled the pie shell. Sprinkle the remaining Gruyere cheese on top. Bake for 30 minutes. Remove from oven and allow to cool for 15 minutes before serving.[/column] [/columns_row]
Recipe submitted by Katherine “Peanut” Belk
Wild Hope Farm, Chester, SC