R & I re-created a recipe we loved when we ate with his dad in Lake Village. It’s called Tomato Pie and it’s like nothing we had ever tried. Robert calls it pizza-ish and quiche-esc. We made one for the memorial day pool party and got rave reviews so I thought I would share.

Ingredients

1 flour-based pie crust

4 medium fresh tomatoes

kosher salt, black pepper and fresh basil

1 cup Hellman’s mayo

1 package mexican four cheese blend

Directions:

Slice (and peel if desired) the tomatoes thinly. Mix the Hellman’s and cheese in a separate bowl. Cover the pie crust with a layer of tomatoes. Sprinkle with salt, pepper and basil. Top with a layer of the mayo/cheese mixture. Add another layer of tomatoes and repeat! It’s quite simple. When you’re ready to bake, heat the oven to 350 degrees and bake for 30 minutes. The pie needs to sit after baking for at least 10 minutes or it’s very difficult to cut.

Like a pizza, this pie makes the perfect base for all sorts of toppings. We haven’t tried it yet but we’d like to top it with asparagus, prosciutto or add some jalepenos. I would also like to re-work the pie to incorporate an olive oil/fresh mozzarella mixture instead of the mayo/cheese blend.

Here’s the pie before we baked it.

Tomato Pie - Before

And before we dug in!

Tomato Pie - After