Allotments 4 All

Tomato Basil Pie



Crust:
3 cups all-purpose flour   / plain
1 tsp salt I didn't add the salt
1 T baking powder
1/2 tsp baking soda
2 tsp dry basil
6 T vegetable shortening I used salted butter
1 cup buttermilk
Mix the dry ingredients, cut in the shortening until the mixture resembles coarse meal. Add the buttermilk, mix lightly and divide into two equal balls. Wrap in wax paper and chill for a few minutes.

Filling:
2 lbs tomatoes, peeled and sliced 1/4" thick (let liquid drain out as much as possible)
1/4-1/2 cup chopped fresh basil (to taste)
2 cups shredded cheese
I used ½ imported medium Gouda and ½ Asiago
1/4 cup olive oil

Butter a pie plate and roll out one ball of dough. Fit to the pie plate and let edges hang over. Put sliced tomatoes in the pie plate. They should crown a bit above the top of the pie plate. Top with chopped basil and drizzle with the olive oil. Top with the jack cheese. Roll out the second ball of crust. Place on top of pie and crimp top crust to the bottom crust to seal. Cut a small hole in the center of the top crust for the steam to escape. Bake at 425 for 25-
30 minutes.

qahtan

Thanks for that - mmm my mouth is watering.

Alison

I'll have to remember this recipie for when I have a bumper crop of tomatoes later in the year, sounds nice and summery :D thanks for sharing

1066

ps - loving the tin of spam in the photo  ;)

 
yea, I like spam,,,,,, and it goes nice with this pie.....followed by a couple of these local Red Haven peaches, this basket cost me just over a pound...or should I say $2  CDN.....   Roll on August for peaches again... ;-)))) qahtan

Oh yes roll on August for peaches - they always remind me of being in the south of France in summer. Pure taste of summer for me ! (the peaches not the spam  that is  ;) )