savor — guide to food & dining on the azalea coast 89 When a customer raved about her mother’s tomato pie, Carolyn Atkinson had to see what all the fuss was about. After all, she owns pie-centric Flying Pi Kitchen in downtown Wilmington. After trying a few recipes like those the customer described, Atkinson decided to bump up the savory pie usually topped with a mixture of mayonnaise and cheddar cheese. She added zucchini, basil, parmesan and bread crumbs. Atkinson ticked off several other possible variations: pesto, oregano, bacon, eggplant or grilled porcini mushrooms. e f Preparation: Cut zucchini into 1/8 -inch-thick slices. Place zucchini in a bowl, toss with salt and refrigerate for 1 hour. Remove zucchini from refrigerator and place vegetables in a colander to drain. While zucchini are draining, line a sheet pan with paper towels. Slice tomatoes into ¼-inch thick rounds. Lay slices on paper-towel-lined pan. Leave tomatoes on paper towels for 30 minutes. Preheat oven to 350 degrees. In a small bowl, whisk together mayonnaise and cheddar cheese. Set aside. Place half of the zucchini in a layer on the bottom of the pie shell. Sprinkle with dried basil and parmesan cheese. Layer half the sliced tomatoes over zucchini, and sprinkle tomatoes with dried basil and parmesan cheese. Continue with the rest of the zucchini and then tomatoes, sprinkling each layer with dried basil and parmesan cheese. Evenly spread mayonnaise and cheddar cheese mixture over pie, sealing topping to the edge of the pie. Sprinkle bread crumbs evenly over the pie. Bake pie for 18 to 20 minutes, until topping has browned. Remove pie from oven and cool for 10 minutes before cutting. Cut into 6 slices. Makes 6 servings. Source: Carolyn Atkinson, owner of Flying Pi Kitchen www.wrightsvillebeachmagazine.com WBM 4 medium zucchini 1 tablespoon salt 5 Roma tomatoes 1 cup mayonnaise 1 cup grated cheddar cheese 1 9-inch baked pie shell Grated parmesan cheese Dried basil 1 cup Italian bread crumbs
2014-6
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