I’m keen on making a tomato tart with Boursin or goat cheese spread on a baked pastry crust and topped with sliced tomatoes, but this is quite a bit more substantial and very rich. Be sure to drain the tomatoes well.
1 pie shell partially or fully baked - 2 medium-large tomatoes
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 2 Tbs chopped basil
- ¾ cup shredded Cheddar cheese
- ¼ cup diced onion
- Pepper to taste
Peel the tomatoes, slice thinly and place on layers of toweling to drain. Pat with more paper towels to absorb as much liquid as possible. Mix together mayo, yogurt/sour cream, basil, ½ cup cheese and pepper.
Sprinkle remaining cheese over bottom of crust. Arrange tomato slices on top of cheese. Sprinkle onion over tomatoes. Cover completely with mayo mixture and smooth top.
Bake at 375 for 40-50 minutes. Let rest at least 20 minutes before slicing.
