Prepare your mise en place- Cut tomato into 4
even 1/4-inch thick slices; cut the remaining
tomato flesh from around the stem. Grate
cheese. Pick and chop basil leaves. Quarter
onion through the stem end. Slice 1 quarter
very thinly. (Save the remaining 3/4 onion for
another use.) Pick oregano and parsley leaves;
combine and chop. Season chicken on all sides
with a total 1/4 teaspoon PeachDish Salt, and
set aside at room temperature. Season the 4
tomato slices on both sides with a total 1/4
teaspoon PeachDish Salt, and arrange them in a
single layer on paper towels.
In a mixing bowl combine cheese, mayonnaise
and basil. Mix thoroughly. (It’s helpful to
divide the cheese mixture in half so that you
get an equal amount in each pie shell.) Place
pie shells on a baking pan. Place a few pieces
of sliced onion in the bottom of each shell.
Spread a thin layer of cheese mixture over
onion. Top with a slice of tomato (save the
largest slices for the next layer), then a few
more slivers of onion. Top with another thin
layer of cheese mixture. Repeat with tomato,
onion, and one last layer of cheese mixture (it
will be higher than the edge of the pie shell).
You should have some sliced onion and tomato
pieces left.
Place pies in oven, and bake 12 minutes.
Rotate pan 180 degrees, and bake until filling
is melted and browned on top, about 10 minutes
more. Remove pies from oven, and allow them to
cool a few minutes before serving. While the
pies are baking, cook the chicken- Place a
skillet over medium-high heat. Add 1 teaspoon
cooking oil. When the oil is shimmering add
chicken. Cook without disturbing until browned
on the bottom, 3-4 minutes. Flip and continue
cooking until the chicken is opaque all the way
through, firm to the touch, and browned on the
second side, 2-3 minutes more. Transfer chicken
to a small bowl. Add remaining sliced onion,
parsley and oregano. Toss to combine. Cover
bowl with a plate, and set aside.
When pies are slightly cooled, cut chicken
across the grain into thin slices. Divide the
herbed onion slices from the chicken bowl between
2 plates. Top with sliced chicken. Serve with pies
and remaining tomato pieces. Enjoy!
Originally Submitted
8/2/2017
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