Appetizers & Entrees

Ingredients

7 medium Roma tomatoes, ends trimmed and thinly sliced crosswise (about 1 1/3 pounds) 

1/2 teaspoon kosher salt 

1 tablespoon olive oil 

1 medium shallot, thinly sliced 

1 package (8 ounces) baby bella mushrooms

2 garlic cloves, minced 

1 large egg 

1 cup Parmesan Cheese 

1/2 cup Mayonnaise 

2 tablespoons chopped fresh basil 

2 tablespoons Coarse Ground Dijon mustard 

1/4 teaspoon ground black pepper 

1 9-inch Deep Dish Pie Crust sawed 

• Slice the tomatoes into 1/4-inch rounds, removing any pulp. Place on paper towels, and sprinkle with a little salt. Let stand 10 minutes to help remove any excess liquid. Blot the tops with another paper towel to get even more liquid out of them.
• Place the whole mushrooms in a disposable foil pan on the grill grate and cover the grill with the top vents slightly open. Smoke for 10 to 15 minutes. The mushrooms should still be soft and some liquid will have accumulated. Remove from the heat and let cool. After they’ve cooled, slice the smoked mushrooms into thirds, keeping the stem intact, and set aside. 
• When the pie crust is nearly pliable enough to roll, heat your oven to 425°F. Roll out the pie dough between two sheets of parchment paper to a 17×12-inch rectangle (the crust will be thin). Remove the top sheet of parchment paper and invert the crust into a 15×10- inch baking pan, and gently remove the bottom sheet of parchment. You could also use a larger baking pan, knowing you’ll need to pinch up the dough edges to reduce the size from 17×12 inches to 15 x 10 inches.
• Cover it with a sheet of parchment paper and cover the dough with a smaller pan, pie weights or some other item that will press the dough down during its initial bake. Bake until nearly done, about 15-20 minutes. Remove the weights and parchment paper and let it stand and cool for about 10 minutes. Lower the oven temperature to 400°F.
• While the pie crust is cooling, whisk together the eggs, mayonnaise, sour cream, pepper, and mustard in a large bowl. Fold in the cheese and basil and mix until well combined. Using a spatula or large spoon, spread the cheese mixture evenly over the crust. 
• Add the tomato and mushroom slices, gently pressing them into the topping.
• Bake until the filling is just set and light golden brown, about 20-25 minutes. 
• Remove from the oven and let it stand for about 20 minutes before slicing and serving. 
• Garnish with basil leaves.