|3 large ripe Organic Tomatoes (cored & sliced)
(Heirloom tomatoes make the most delicious pie!)
|1-9" dia. Deep Pie Crust
(Organic Spelt or Organic Gluten Free flour)
|1 cup chiffonaded* Organic Basil Leaves
(about 20 to 25)
|1 cup grated
Organic Mozarella Goat Cheese
|1 cup grated
Organic Gouda Goat Cheese
|1 cup Mayonnaise
(Duke's Mayonnaise for best flavor**)
|1 Organic Egg
(large, brown if possible)
|Organic Himalayan Crystal Salt
|Organic Black Pepper
(freshly ground) (to taste)
|*To chiffonade basil, stack the leaves on top of each other,
roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.
|** Not Organic, but Duke's just tastes better.|
|1 Preheat oven to 350°F. Place pie crust in oven and cook for 8-10 minutes (or longer) until lightly golden brown.
(If you are starting with a frozen crust, cook a few minutes longer.)
2 Core tomatoes and squeeze as much moisture as you can, using either clean paper towels or a clean dish towel.
3 Reserve a bit of the cheese to sprinkle on top of the pie, then, in a medium bowl, mix together the rest of the grated cheese, egg, mayonnaise, salt, and black pepper. (The mixture should be the size of and consistency of a gooey snow ball.)
4 Layer some of the sliced tomatoes and the basil in the pie crust.
5 Spread some of the cheese mixture over the tomatoes and basil layer and repeat layers as supply lasts.
6 Sprinkle the remaining reserved cheese on top of the pie.
7 Place the pie in the oven and bake until browned and bubbly, anywhere from 35 to 60 minutes checking to see browness periodically. (The pie needs to stream out most of the water from the tomatoes or it will be runny.)
8 Allow to cool for about 5-8 minutes before serving.