Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place half of the
Tomatoes (225 g)
and
Heirloom Tomatoes (135 g)
on the wire rack over the baking sheet. Sprinkle
Dried Thyme (as needed)
and
Ground Black Pepper (to taste)
on top. Bake for about 15 minutes until wilted and slightly dried out.
Step 3
Place the remaining
Tomatoes (225 g)
and
Heirloom Tomatoes (135 g)
on a paper towel-lined tray in a single layer. Sprinkle
Salt (to taste)
on top. Cover with another paper towel. Allow to sit until ready to use. And use the paper towels to pat dry before adding to the pie.
Step 4
Roll out the
9-inch Pie Crust (1 piece)
onto the pie dish and crimp the edges. Line the parchment paper on top, and fill with baking weights. Blind bake in the oven for 10-15 minutes until slightly brown.
Step 5
Remove from the oven and cool down for about 15 minutes.
Step 6
Reduce the oven temperature to 375 degrees F (190 degrees C).
Step 7
Mix
Mayonnaise (230 g)
,
Dijon Mustard (15 g)
,
Shredded Sharp Cheddar Cheese (115 g)
,
Swiss Cheese (110 g)
,
Fresh Basil (1 handful)
, remaining
Dried Thyme (as needed)
,
McCormick® Garlic Powder (2 g)
, and
Ground Black Pepper (to taste)
in a large bowl.
Step 8
Spread half of the cheese mixture at the bottom of the pie crust, followed by the roasted tomato slices, and then spread the remaining cheese mixture over the top. Place the fresh tomato slices on top and sprinkle the remaining
Shredded Sharp Cheddar Cheese (30 g)
over the pie.
Step 9
Bake for 30-40 minutes until the filling is set and the crust is golden brown.
Step 10
Transfer to a wire rack to cool down before serving.
Step 11
Garnish with basil leaves and serve.
