Roasted Tomato Pie with Buttermilk Biscuit Crust
Tomato Pie is a classic summer staple. Make it from the freshest tomatoes you can find, and you’ll have the best dish at the picnic!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thymeandbutter.com.
Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Pie dish
- Cake pan
- Oven
- Baking sheet
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 pie crust, (I used pre-made refrigerated)
- 5-6 fresh tomatoes, sliced
- ¼ cup flour
- about ¼ cup fresh basil, sliced thin or "chiffonade"
- ¼ onion, sliced thin (I used a mandoline)
- 1 clove garlic, grated
- ½ cup mozzarella cheese, grated
- ½ cup sharp cheddar cheese, grated
- ¾ cup mayo
- salt
- pepper
- 1 cup self rising flour
- ¼ cup salted butter, very cold
- ½ cup buttermilk
- ½ tablespoon sugar
- 1 pinch salt
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