I was browsing through the cookbook section at the library last week and I found a great cookbook featuring Nashville's local chefs and their recipes. I borrowed the book and fell in love it! If anyone wants to buy me a present I want this!
I saw this Tomato Basil Pie the first day I just quickly skimmed the book and knew I would be making it. This recipe is from Chef Kahlil Arnold of Arnold's Country Kitchen. I followed this recipe almost exactly as written, the only thing I did differently was use the Greek seasoning I had on hand instead of the recommended Cavender's All Purpose Greek Seasoning.
After a few layers of tomatoes and basil, the pie is topped with a simple creamy and rich cheese topping.
Then bake and enjoy!!
recipe from Nashville Chef's Table
4 medium fresh local tomatoes
1 9-inch frozen pie crust
3 tablespoons Cavender All Purpose Greek Seasoning
(I used a Greek seasoning I had on hand)
1 cup fresh basil, chopped
3/4 cup mayonnaise
3 cups mild cheddar cheese, shredded
Wash and core the tomatoes. Slice them in thin and layer them on a plate lined with paper towels. You should have at least three layers with paper towels between the layers. Refrigerate the sliced tomatoes for at least 3 hours.
Prebake the pie shell for 30 minutes in a 325 degree oven. You should line the crust with parchment paper and dried beans so as not to allow the crust to puff while baking. Once it's done allow it to cool a bit.
Remove the tomatoes from the refrigerator and layer some on to the pie crust, top with some of the Greek seasoning and then with some basil. Repeat this for a total of three layers.
In a separate bowl, mix together the mayo and the cheese. Place this mixture over the top of the tomatoes smoothing with a spatula. Bake in a 325 degree oven for 30-45 minutes or until the cheese begins to turn golden brown.
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Other tomato recipes you may enjoy:
Slow Roasted Garlic Tomatoes
Fried Green Tomatoes
One year ago I made Mexican Beef and Corn Casserole.
Two years ago I made Whole Lemon Bars.
Three years ago I made Indian Butter Chicken.
Four years ago I made Zucchini Chips.
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