If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It's already lily-gilding to make a tomato pie from heirlooms, but this goes a step further with the addition of crabmeat. It's hands down the dish most requested by the guys when we gather for weekends in the country. —lowcountrycook
Serves 2 tarts
- 1 your favorite recipe double pie crust
- 2 large or 6-8 small assorted heirloom tomatoes, peeled
- 1 pound good quality crabmeat, picked over, rinsed, drained and blotted
- 3 cups grated extra sharp cheddar, room temperature
- 1 cup plus 2-3 tablespoons mayonnaise
- 1 scant cup well-chopped onion
- 5 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Slice tomatoes 1/2-3/4" thick and place on paper towels to drain well.
- Divide the pie crust dough between two tart pans and bake per your recipe instructions until set, about 15-20 minutes.
- Mix cheddar, 1 cp. mayonnaise, onion, basil, salt and pepper and set aside.
- When the shells come out of the oven, set them aside to cool for about 10 minutes, then cover the bottoms with a thin coating of mayonnaise.
- Spread the crabmeat evenly between the two shells.
- Arrange the tomato slices over the crabmeat, covering as completely as possible.
- Spread the cheddar mixture over the tomatoes.
- Bake at 350 degrees 25-30 minutes. Cool at least 20 minutes before serving.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Make 3-ingredient frozen yogurt at home
Never buy frozen yogurt again.
Did you say vacation or cocktail?
Know (and shop) the basics.
The invincible beer can chicken.
The chicest apron around.