Tomato Pie 2.0

[Disclaimer: I've searched every where for the pictures, but I guess in the transition to the new computer, they're missing...

....Well, they probably aren't missing.. they're probably on the storage drive and I'm just too lazy to get them.. Coffee and Ellen is way too important.]

So, since my last blog post about tom pie, I've made about 4394304.

Give or take.

Here's my latest, and most successful recipe:

Adapted from Bobby Lightens Up. Adaptations in black.

Ingredients

1/2 (15-ounce) package refrigerated rolled pie crust
2/3 cup reduced-fat shredded four-cheese Italian blend
4 large plum tomatoes (about 1 pound), cut into 1/2-inch thick slices
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil
1/2 cup light mayonnaise
2 - 4 drops hot pepper sauce (I use Crystals)

fresh grated Parmesan cheese

1 egg yolk, mixed with a little water, and beaten

1/2 tsp of lemon juice

Directions

Preheat the oven to 400°F.

On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a 9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Brush with egg mixture. Bake until lightly browned, 5-7 minutes. Transfer the crust to a wire rack to cool.

Arrange tomato slices on a paper towel, sprinkle with salt and chopped fresh basil. The paper towel soaks up a lot of the moisture from the tomatoes, which I've found reduces the chances of a runny pie.

Reduce the oven temperature to 375°F.

Sprinkle 1/3 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit.

Combine the mayonnaise, hot pepper sauce, lemon juice, and the remaining cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle evenly with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30 – 35 minutes.

Test Kitchen Tip:
Plum tomatoes are meatier and contain less water than regular tomatoes. For a delicious smoky flavor, sprinkle the tomatoes with 2 slices of cooked, crumbled turkey bacon before baking. Two slices will increase the nutritional value by 20 calories and 2 grams of fat per serving.

Having a party? I've finally figured out the best party friendly version (read: less cutting and serving; more grab and go). It is the same recipe as above, with a few minor alterations. Unroll the pie crust. Use a biscuit cutter (or a wine glass) to punch out circles. Roll over the circles a little with a rolling pin or wine bottle. Give the muffin tin a spray of canola and then line with the pie crust circles. (This recipe does not require pre cooking the crust). Add a small sprinkle of cheese in the bottom of each muffin, a tomato slice, and some of the mayo-cheese mixture. Top each with parmesan cheese. Bake for about 20 minutes. Keep an eye on it, as with all recipes. Ovens are weird and different.. Honestly, I check things in the oven obsessively. I have a convection oven which is always different. Few things are more anti-climatic and disappointing than ruining a dish by burning it.

Seems as if wine drinking goes well with this recipe... and/or all recipes.