I saw a recipe today on my distributors website, and it looked good to me, so I thought I would try it with fresh tomatoes, basil, and oregano from my garden.
The recipe calls for making the pie crust (Pate Brisee), then putting onions (I caramelized them) on the par-baked crust then adding tomatoes, sliced fresh basil and oregano, and a mixture (half mozzarella and half cheddar, in combination with Frank’s Hot Sauce, salt, pepper, and mayonnaise), that it goes back into the oven to bake again.
This crust was made in the food processor.
If anyone is interested in the recipe, I can provide the link. I thought the different kind of tomato pie was very tasty, and no mayonnaise can be tasted in the mixture after it is baked. Might have to try the mixture on another pie. I thought at first that the mayonnaise wouldn’t be good in the mixture after the pie was baked, but it was surprisingly good in my opinion.