Tomato Pie

Name: Tomato Pie
Ingredients: 15 4 -inch unbaked tart shells; 2 tablespoons fresh thyme leaves, minced; 1/2 tablespoon fresh dill, chopped; 3/4 teaspoon kosher salt; 3/4 teaspoon ground black pepper; 25 basil leaves, julienned; 8 heirloom tomatoes, coarsely chopped; 1 sprig fresh rosemary, minced; 9 cups shredded Cheddar; 2 1/2 cups mayonnaise; 3 green onions, chopped; 1 tablespoon coarse ground black pepper

12 ingredients

7 steps

Ingredients

15 4 -inch unbaked tart shells
2 tablespoons fresh thyme leaves, minced
1/2 tablespoon fresh dill, chopped
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
25 basil leaves, julienned
8 heirloom tomatoes, coarsely chopped
1 sprig fresh rosemary, minced
9 cups shredded Cheddar
2 1/2 cups mayonnaise
3 green onions, chopped
1 tablespoon coarse ground black pepper

Directions

1

Preheat the oven to 350 degrees F.
2

Pinch the edges of the tart shells and set aside.
3

In a large bowl, add the thyme, dill, salt, pepper, basil, tomatoes and rosemary, and toss until combined.
4

In another large bowl, combine the cheese, mayonnaise and green onions.
5

Mix to combine well.
6

Scoop and divide the tomato mixture evenly among the tart shells and top with the cheese mixture.
7

Sprinkle the top with coarse ground black pepper and bake until the tops are golden brown, 20 minutes.