September 11, 2011

Summer Garden Biscuit Pie

Thanks to Joelen for pointing me to this delicious recipe.

Instead of staying with just making this a tomato pie though, I tweaked it and added a LOT of veggies.

I did double the biscuit recipe to make it fit to a 9x13 pan. I added a container of mushrooms, eggplants, tomatoes, and then topped it with a smaller combo of the mayo and some mozzarella cheese.
Do make this - it's great for breakfast, lunch and dinner.

James Beard's Tomato Pie
* again remember I doubled the dough recipe and made it in a larger dish

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter
2 tablespoons fresh parsley, minced
3/4 cups buttermilk
4-6 ripe tomatoes (about 1 1/2 lbs), sliced 1/4-1/2 inch thick
2-3 small/medium eggplants peeled and cut thin
1 8 oz. container sliced mushrooms
10-12 basil leaves, thinly shredded (chiffonade)
2 cups low fat mozzarella cheese
1 cup low fat mayonnaise made with olive oil

Preheat the oven to 375 degrees.

Begin by making the biscuit crust. Combine flour, baking powder, baking powder and salt.

Cut in the butter and add parsley and some basil. I also added in some salt and pepper and garlic powder.

Stir in buttermilk until the dough holds together, turn out onto a floured surface and knead a few minutes. Pat it into the bottom and sides of a 9 inch pie pan.

Cover the biscuits with tomato slices then sprinkle with salt and pepper. Sprinkle the basil over the tomatoes.

Combine the cheese and mayonnaise in a small bowl and spread the mixture on top of the tomatoes.

Bake in preheated oven for about 35 minutes, or until it is golden brown. Remove and allow to rest for at least 10 minutes before serving. *because I made mine larger, I actually cooked mine for about 40 minutes.

I served this as a side with some scallops.

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