My friend Ashley is a super-talented, creative lady. She is quite stylish and always seems to be in the know on the best places to go and things to do, see, eat, and drink. In addition to being a photo stylist for McCall’s Quilting magazine, she writes a lifestyle blog called Ashley Quinn Style ,so from time to time, I’ll be borrowing some of her great ideas to share with you.
If, like Ashley, you find yourself at the end of this summer season with an overabundance of tomatoes, or maybe got a little overzealous this weekend with your produce purchase at your farmer’s market, I have a solution! Here is an easy recipe to turn your tomato stockpile into a simple summer meal. This is a great option for Meatless Mondays too!
Carole’s Tomato Pie
- 9-inch pie shell, baked
- 4 medium size tomatoes, sliced
- 4 ounces white cheddar cheese, grated
- 4 ounces yellow cheddar cheese, grated
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- 1/3 cup freshly grated parmesan cheese
- Salt and freshly ground pepper
Preheat oven to 350 degrees.
Spread the inside of the pie crust with mustard. Layer sliced tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar cheeses. Combine Mayonnaise with Parmesan cheese and spread on top of pie.
Bake for 20 minutes, or until bubbly. Let cool and serve at room temperature.
Give it a try and be sure to stop by Ashley Quinn Style for more great recipes and creative suggestions!