Summer Tomato Slab Pie
Ingredients
- 1 pie crust dough round
- 3 ripe summer tomatoes sliced
- 2 scallions chopped
- 1/2 cup quality mayonnaise like Duke’s
- 1 cup Mexican Cheese Blend Shreds
- garlic salt & pepper
- fresh basil chiffonade for garnish optional
Instructions
- Line baking sheet with parchment paper. Place dough on paper and fold edge of crust over about 1/2 inch and pinch to form a border all around crust
- Spread with an even layer of mayonnaise and sprinkle with green onions. Sprinkle with 1/2 of cheese. Lay tomato slices evenly over crust, cutting some in half to fit pie. Season with garlic salt and pepper. Cover with remaining cheese. Can be refrigerated at this point until baking.
- Bake at 350 for 25-30 minutes or until crust is golden and cooked through. Garnish with basil if desired. Cut into wedges to serve or small squares for appetizers.
Notes
Note: you can double this by using 2 raw pie crust dough rounds, re-rolling into a rectangle and use the whole sheet pan