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Classic Tomato Pie



1 9-inch pastry shell, unbaked

2 large fresh tomatoes, thinly sliced

1 medium vidalia onion, thinly sliced

1 cup whole, fresh basil leaves

Sea salt

Cracked pepper

¾ cup Duke's Mayonnaise

⅓ cup shredded sharp cheddar cheese

⅓ cup shredded Gruyère

⅓ cup shredded Asiago


  1. Bake pie shell for 10 min at 375 degrees. Remove from oven and let cool.
  2. Make a spread with mayo and cheese. Place tomato slices on a few paper towels and sprinkle them with salt to drain excess moisture. Place a layer of tomatoes in cooled pie shell and then a layer of the onions in the pie shell. Spread a layer of the cheese spread.
  3. Dot each layer with basil leaves, salt and pepper each layer. Spread the final layer with the cheese spread. Add a basil chiffonade (sprinkling of thin strips of basil).
  4. Bake the pie at 350 degrees for approximately 30-45 minutes until it is browned and crispy. Cool slightly and serve.


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