The colorful palette of tomatoes makes this dish a double threat of being both delectable to taste and dazzling to the eye.It’s bursting with creative flair and can be presented as an amped-up BLT wrapped up in the charm of a pie.
- Slice the large tomatoes into rounds ¼-inch thick, and place them on paper towels. Let them sit for about 10 minutes, then flip them over onto fresh paper towels, and sprinkle them with the salt. Let them sit about 10 minutes more. You don’t want them to be too juicy before baking, because that could make your pie soupy.
- Preheat the oven to 400°F.
- Prepare the filling by combining the mayonnaise, cheddar, and Parmesan. Arrange a layer of tomatoes in the bottom of the piecrust. Sprinkle on the pepper and half of the bacon, then layer on five of the basil leaves, and spread half of the mayonnaise mixture over the basil. Repeat, ending with a final layer of sliced tomatoes, placed so that you can fit the cherry tomatoes on top as well.
- Scatter the thyme sprigs across the top of the pie. Bake the pie for about 30 minutes, then fold strips of aluminum foil around the rim of the pie to keep the edges from turning too brown, and continue baking for another 15 minutes. Allow the pie to cool before serving.
Recipes reprinted from Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City. Copyright © 2015 by Jennifer Justus. Photos by Andrea Behrends. Published by Stewart, Tabori, and Chang. All rights reserved. For more recipes perfect for the home cook, pick up your own copy of Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City on Amazon.com.