1 batch of biscuit dough*
1 1/4 cups grated Parmesan cheese, divided
2-3 large tomatoes, thinly sliced
2 Tbsp. flour
1 small sweet onion, minced
1/2 cup chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup mayo-mustard blend (I use 1 part dijon, 2 parts mayo)
Pat bicuit dough into bottom and up sides of a lightly greased 9 inch pie plate. Bake at 400 degrees for 7 minutes. Remove from oven and sprinkle with 1/4 cup cheese.
Toss tomato slices in flour; arrange one layer of tomato slices over cheese. Sprinkle evenly with half the onion, basil, salt and pepper. Repeat procedure.
Stir together the remaining cheese and mayo-mustard blend, and spread over top of pie. Bake at 400 degrees for 24 minutes. Let stand 10 minutes before serving.
*My biscuit dough:
2 cups flour
1 tsp. salt
3 tsp. baking powder
1/4 butter/shortening/oil (use whatever you prefer)
3/4 cup milk
If your garden is gifting you with tons of tomatoes too, I highly recommend this pie! I look forward to making it every summer.