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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
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