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
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Ingredients
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1
your favorite recipe double pie crust
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2
large or 6-8 small assorted heirloom tomatoes, peeled
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1 pound
good quality crabmeat, picked over, rinsed, drained and blotted
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3 cups
grated extra sharp cheddar, room temperature
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1 cup
plus 2-3 tablespoons mayonnaise
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1
scant cup well-chopped onion
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5 tablespoons
chopped fresh basil
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1/2 teaspoon
salt
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3/4 teaspoon
freshly ground black pepper
Directions
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Slice tomatoes 1/2-3/4" thick and place on paper towels to drain well.
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Divide the pie crust dough between two tart pans and bake per your recipe instructions until set, about 15-20 minutes.
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Mix cheddar, 1 cp. mayonnaise, onion, basil, salt and pepper and set aside.
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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.
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Spread the crabmeat evenly between the two shells.
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Arrange the tomato slices over the crabmeat, covering as completely as possible.
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Spread the cheddar mixture over the tomatoes.
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Bake at 350 degrees 25-30 minutes. Cool at least 20 minutes before serving.
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