Monday, June 17, 2013

Summer Garden Pie

-3 large tomatoes, peeled, seeded, and sliced
-1 teaspoon salt, divided
-1 tablespoon fresh basil (or to taste)
-1 refrigerated pie crust
-4 bacon slices 
-3 medium-size sweet onions, halved and thinly sliced
-1 squash, sliced thin
-1 cup shredded mild Cheddar cheese
-3/4 cup mayonnaise
-1/4 teaspoon pepper
-1/3 cup grated Parmesan cheese
-2 tablespoons fine, dry breadcrumbs

1,  Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.
2.  Unfold pie3crust, and fit into a 9-inch deep-dish pie plate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.
3.  Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.
4.  Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
5.  Sauté onion and squash in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion and squash over prepared piecrust, and top with tomato slices. Sprinkle with fresh basil.
6.  Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.
7.  Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.


  1. Do you blanche the tomatoes? Not sure how to peel them.

    1. No, the tomatoes are not blanched. Just use a fresh tomato and peel and slice it!