Summer Heirloom Tomato Pie

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Quick Facts:

Serves 8


3 medium heirloom tomatoes
1 (9-inch) frozen deep dish pie crust
10 fresh basil leaves, chopped
freshly cracked pepper
1/2 cup green onion, chopped
1 cup mozzarella, grated
1 cup cheddar, grated
1/4 cup Greek yogurt
2 tsp Texas Pete hot sauce
1/2 tsp of salt (plus extra for the slicing tomatoes)
1/2 cup Duke's mayonnaise
1 pint multi-colored cherry tomatoes
2 tbsp Parmesan cheese, fresh grated

Recipe Description:

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1. Preheat oven to 350 degrees.
2. Using a fork, dock the bottom of the pie crust. Place pie weights or beans on top of foil or parchment and gently lay on top of the crust. Place in oven for 12 minutes. Remove from oven and remove the weights. Allow to cool.
3. Blanch your tomatoes in hot boiling water for 30-40 seconds and immediately place in an ice-water bath. Peel the tomatoes and slice 1/4 inch thick. Place slices on clean towel and salt on both sides. Allow to sit for 10 minutes while extra moisture is soaked up. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is gone. Your pie will be too soggy if you don't take care with this step.
4. Layer the tomato slices and basil on the bottom of the pie shell. Season with pepper. In a bowl, combine the soft grated cheeses, yogurt, hot sauce, salt and mayonnaise together. Spread mixture on top of the tomatoes.
5. Cut cherry tomatoes in half and lay cut side up on top of the mayonnaise mixture. Sprinkle Parmesan cheese on top. Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

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