• 6servings
  • 50minutes
  • 468calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 refrigerated pie crust (from a 15-oz box of 2)

  2. 1 cup light mayonnaise

  3. 8 oz Cheddar, shredded (2 cups)

  4. 1/4 tsp freshly ground black pepper

  5. 1/4 cup sliced scallions

  6. 1 1/3 lb ripe plum tomatoes (8 to 10 medium-size), sliced

Instructions Jump to Ingredients ↑

  1. Place one oven rack in bottom position. Heat oven to 350ºF.

  2. Line a 9-in. pie plate with crust. Crimp edges with a fork. Prick bottom and sides of dough in several places with a fork.

  3. Bake 10 to 12 minutes until crust looks slightly puffed and dry.

  4. Meanwhile, in a medium bowl, stir together mayonnaise, 1 1/4 cups of the cheese and the pepper.

  5. Sprinkle bottom of partially baked crust with 1/2 cup of the remaining cheese. Top with 1/4 of the tomatoes (about 12 or 13 slices). Sprinkle with 1 Tbsp of the scallions. Spoon 1/3 cup of the mayonnaise mixture on top in dollops. Continue to layer tomatoes, scallions and mayonnaise mixture to make 3 more layers. Sprinkle top with remaining 1/4 cup cheese.

  6. Bake 30 to 35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges.


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