We're in the height of tomato season, so here's a simple recipe that I reserve for this time of year, when produce stands and farmers' market have plenty of the season's best tomatoes.
The recipe is based on a delicious tomato pie that appeared in this column many years ago. The twist here is that I've used flaky biscuit dough in place of pie crust. I use one biscuit per pie, but you can split the biscuits in half horizontally (the flaky layers make them easy to split) for pies with a thinner crust.
These pies are delicious served out of the oven as a summer snack, appetizer, lunch or light dinner. They're also great for a brunch buffet or accompaniment to soup.
Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at karin.calloway@comcast.net.
QUICK INDIVIDUAL TOMATO PIES
1 cup reduced-fat mayonnaise
1/2 cup reduced-fat shredded cheddar cheese
1 tablespoon dried basil
Salt and freshly ground black pepper, to taste
1 can refrigerated flaky biscuits (10 biscuits)
2 medium tomatoes, thinly sliced
Garlic salt and dried basil, to taste
Heat oven to 400 degrees. Combine the mayonnaise, cheese, basil, salt and pepper. Set aside.
Line a baking sheet with a silicone mat or parchment paper. Place the biscuits on the baking sheet and press each biscuit into a 4-inch circle. Bake for 6 minutes. Remove from the oven and divide the mayonnaise-cheese mixture evenly among the biscuits, spreading it all the way out to the edges of each biscuit. Top with tomato slices. Sprinkle the tomatoes with a little garlic salt and dried basil. Return to the oven and bake for 6 minutes or until mayonnaise mixture is bubbly. Serve immediately.
Makes 10 biscuits.
COMING NEXT WEEK: On a budget and in need of a quick family-friendly meal? Karin offers a recipe for Tilapia Veracruz, the first in a four-part series.
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