Sheree Kelley from Belle Meade Winery made a savory Lowcountry Tomato Pie. The Belle Meade Plantation Winery offers free wine tastings daily from 11am-4:30pm. It is located at 5025 Harding Road, Nashville. For more information on tours, tastings, or the gift shop call (615) 356-0501 or visit bellemeadeplantation.com.
LOWCOUNTRY TOMATO PIE
4-6 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
2 small cloves fresh garlic, pressed
1 cup grated Monterey Jack cheese
1 cup grated sharp cheddar cheese
1 cup mayonnaise
Salt and pepper
2 tablespoons plain Flour
Basic Biscuit recipe (see below)
Preheat oven to 350 degrees. Make biscuit recipe to point where you roll out the recipe to 1/4 inch thickness. Cut dough with dinner plate to fit regular 9 inch pie plate. Press in pie plate and roll access dough at top and flatten with a fork all around. Prick the crust with the fork tines over bottom of crust to prevent rising and making bubbles. Par bake for 5 minutes.
Place tomatoes in colander in the sink in single layer. Sprinkle with salt and allow to drain for 10 - 15 minutes. Important to let tomatoes drain - you may think you are saving time but your pie will be too juicy.
Sprinkle tomato slices with flour and layer with basil in pie shell. Season with salt and pepper.
Combine the grated cheeses, mayonnaise and garlic together. Spread mixture on top of the tomatoes and seal to edges and bake for 30 minutes or until lightly browned.
Helpful hint: Place baking sheet under pie to catch any excess oil or juice.
Garnish with fresh basil and drizzle with olive oil and balsamic vinegar. Enjoy!
BASIC BISCUIT RECIPE
2 cups self-rising flour
1/4 cup shortening
2/3 to 3/4 cup whole milk
Preheat the oven to 450 degrees.
Measure and always remember to sift 2 cups of self-rising flour into a mixing bowl. Add in 1/4 cup of shortening using a pastry blender or two forks until the particles of shortening are the size of grains of rice or peas.
Slowly add the milk and stir with a large spoon until the flour/shortening mixture is thoroughly moistened. Do not over mix.
Turn the dough from the bowl onto floured parchment paper or a pastry mat.
Using as few strokes as possible with floured rolling pin, roll the dough out onto a uniform thickness of 1/2 to 3/4 inch.
Cut the biscuits using a floured cutter (do not twist) and transfer to a shallow baking pan. Select cutter size depending on the condiment used.
Arrange the biscuits on the pan so that each biscuit is slightly touching the one next to it. They like to be cozy.
Place the pan in the oven for 10 to 14 minutes or until lightly browned.
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