FRESH TOMATO PIE
Steps:
- 1. Place the thinly sliced tomatoes on a wire cooling rack with a paper towel below. Sprinkle both sides with salt. Cover with a paper towel and leave for at least an hour.
- 2. Pre-cook the pie crust. Any pie crust recipe will do, but I have also purchased one.
- 3. Heat olive oil in a skillet. Add the onions and cook until translucent. Add sugar and apple cider vinegar to caramelize. Add the finely diced garlic for one minute. Set aside to cool.
- 4. Dab the tomatoes dry with a fresh paper towel. Combine 1 cup of mozzarella with the mayo.
- 5. Assemble: 1 cup of mozzarella on the bottom, caramelized onions on top. Layer one tomato, followed by S & P, half of the feta and one layer of julienned basil. Repeat (tomato, S & P, feta, basil).
- 6. Cover with a final level of tomatoes, S & P and the mayo/cheese spread. Try to cover the whole area, but don't fuss if it doesn't.
- 7. 400 degree oven for 35 minutes. Check for browning and bubbling on top. Let cool for 15 minutes.
- 8. Serve with light salad and tzatziki.
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