Basil and Tomato Pie
Recipe for Basil and Tomato Pie from Vintage Recipe Box 155.
Vintage Recipe Box 155 is a metal recipe box with two cross-stitch birds on the front.
Based on the information we found inside, we THINK the box originated from Alabama with ties to Virginia and Georgia.
The recipes are not too old with the oldest ones we have found so far are dated starting in the early 2000s.
Click here to view all the vintage recipes found in Vintage Recipe Box 155.
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Basil and Tomato Pie Recipe
A great summer dish!
- 2 or 3 tomatoes
- 1 (9 inch) refrigerator pie pastry
- 1 cup (4 ounces) grated provolone cheese
- 3/4 cup (3 ounces) grated Parmesan cheese
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped Vidalia onion
- 2 tablespoons all-purpose flour
- 1/2 cup fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Preheat the oven to 350 degrees.
- Peel and thinly slice the tomatoes.
- Place on paper towel to drain.
- Fit the pie pastry into a 9=inch pie plate and flute the edge
- Bake fro 5 to 7 minutes or until light brown
- Mix the provolone cheese and Parmesan cheese in a bowl
- Heat the oil in a medium saucepan and add the onion
- Saute until tender
- Sprinkle the bottom o the baked pie crust with 1/4 cup of the cheese mixture and top with 1/2 of the tomato slices
- Sprinkle with 1 tablespoon of the flour
- Spoon 1/2 of the sauteed onion and 1/4 cup of the basil over the prepared layers.
- Sprinkle with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and 1/4 cup of the remaining cheese
- Top with the remaining tomatoes slices, remaining 1 tablespoon flour, remaining sauteed onion, remaining 1/4 cup basil, remaining 1/4 teaspoon salt, remaining pepper, and 1/4 cup of the remaining cheese mixture
- Mix the mayonnaise, Dijon mustard, and remaining 1 cup cheese mixture in a bowl and spread over the prepared layers.
- Bake for 20 to 30 minutes or until golden brown.