Sort ingredients
hooraycookies
QR Code
Listen
Pdf
Slice tomatoes and lay in a single layer on paper towels. Sprinkle tomatoes with 1 tsp salt to help the tomatoes release some of their excess moisture. Let sit for 30 minutes. Blot tomatoes with dry paper towels to remove even more moisture.
While tomatoes are being prepared, blind bake/pre bake pie crust in a 9 inch pie plate according to package instructions. Set aside to cool.
Preheat oven to 350° Fahrenheit.
In a small mixing bowl, mix together mayonnaise, 1 C cheddar cheese, ½ C Parmesan cheese,¼ C feta cheese crumbles, dried oregano, red pepper flakes, coarse black pepper & ¼ tsp salt and mix well. Set aside.
In bottom of cooled pie crust, layer ¼ C Parmesan cheese not used in cheese & mayo mixture above. Top with sliced onions, ½ of tomatoes and 1 Tbsp basil. Do not overlap tomatoes.
Spoon cheese & mayo mixture over tomatoes and gently spread to evenly cover. Top with rest of tomatoes (not overlapping), rest of basil, 1 Tbsp of cheddar, 1 Tbsp of Parmesan and 1 Tbsp of feta. Bake in 350° oven for 20 minutes.
Remove from oven and let cool for 10 minutes before slicing.