Savory Tomato Pie | Pie Eyed Love

Ingredients

• fried Lake Erie perch
• corn on the cob from the farm next to my parents’ house
• savory tomato pie
• lightly dressed arugula with feta
• watermelon
• peach lattice pie
• 1 Christie's All Butter Pastry Dough click here for recipe
• 2 pounds tomatoes, peeled and sliced about 3 large heirloom tomatoes
• 1/2 cup scallions, chopped
• 1/3 cup fresh herbs, chopped I used basil, flat leaf parsley and thyme from the garden this time
• 1 cup aged sharp cheddar, shredded
• 1 cup mayonnaise
• Preheat oven to 425 degrees.
• Roll out the pie dough and fit into a 9” pie plate. Fold and crimp the edges. Refrigerate for 20 minutes.
• Cover the bottom of the pie shell with thick slices of tomatoes. Season with salt and pepper. Top with remaining tomato slices and season again.
• Sprinkle scallions and chopped herbs over the tomatoes.
• Combine shredded cheddar and mayonnaise in a medium bowl. Spread over the tomatoes and herbs.
• Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and back for 20-30 minutes more until the crust and topping are golden brown.
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