Name: Tomato Pie
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 15 servings
Ingredients: 15 4-inch unbaked tart shells; 2 tablespoons fresh thyme leaves, minced; 1/2 tablespoon fresh dill, chopped; 3/4 teaspoon kosher salt; 3/4 teaspoon ground black pepper; 25 basil leaves, julienned; 8 heirloom tomatoes, coarsely chopped; 1 sprig fresh rosemary, minced; 9 cups shredded Cheddar; 2 1/2 cups mayonnaise; 3 green onions, chopped; 1 tablespoon coarse ground black pepper

Directions

Preheat the oven to 350 degrees F.
Pinch the edges of the tart shells and set aside.
In a large bowl, add the thyme, dill, salt, pepper, basil, tomatoes and rosemary, and toss until combined.
In another large bowl, combine the cheese, mayonnaise and green onions. Mix to combine well.
Scoop and divide the tomato mixture evenly among the tart shells and top with the cheese mixture. Sprinkle the top with coarse ground black pepper and bake until the tops are golden brown, 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of LeeLee Wiginton and Lyn Aust, Lyn's Gracious Goodness, Huntsville, AL

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Tomato Pie

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