Hurricanes, Peppers and Tomato Pie
B and I are currently watching the Weather Channel coverage on Hurricane Irene as the storm travels up the East Coast. Its dry here in Charlotte, but the meteorologist standing on the beach at Nags Head is having trouble standing up as the waves wash over him. He keeps getting blown out of the camera range. They are even evacuating parts of NYC, this is crazy.
In lieu of our own hurricane party, we went to Charlotte’s Farmers Market yesterday afternoon and bought lots of fresh veggies for some cooking experiments. We decided to make tomato pie for dinner. B made some excellent stuffed Pablanos as well!
1 prepared pie crust
5-6 tomatoes, sliced
1 onion, chopped
1 cup shredded cheese (we used ½ pepperjack ½ cheddar)
½ cup mayonnaise
½ cup cream cheese, room temperature
salt and pepper, basil
Preheat the oven to 350F. Sauté the onion in a little olive oil over medium heat until they soften and begin to get brown. Meanwhile, slice the tomatoes and in a bowl, mix shredded cheese, mayo and cream cheese together. Now you can assemble the pie: Layer tomatoes in the pie crust and top with onions, sprinkle with salt, pepper, and basil. Spread cheese mixture evenly over the top and if you wan, you can top it with a little more shredded cheese. Bake for about 45 minutes, or until its bubbling and the crust is golden.
Yum! Tomato pie is always wonderful, especially with ripe, summer tomatoes. Usually, I make my mom’s recipe, which calls for 1 cup of mayo and does not use cream cheese, but B and I decided to try a little experiment. And I think it was pretty successful! The cream cheese brings a little more flavor to the filling. B’s Pablanos were tasty as well. She cut the tops off, and took out the seeds and then she stuffed them with shredded cheddar and pepper jack (as you can see, we love cheese) and put them in the oven at 350F for 40 minutes. They were done about the same time as the pie, which was perfect. Maggie sat patiently waiting to clean our plates. We also found out that she happens to love Pablano Peppers.