We’d had a summer vacation planned to Holland and Belgium for several months (one of my bestest college friends was tying the knot!) but some family things got in the way of our trip. Instead, we took our little man to see his grandparents in NC and took a two-night trip to Asheville. We ended up brunching at Asheville’s pretty amazing spot, Tupelo Honey (people say it put Asheville on the southern food map) and I pretty much wanted to inhale everything on the menu. When we got home, I thought I’d try to make one of the things I didn’t get to eat while there…and it was worth it. so worth it, especially with my bumper crop of summer tomatoes. It’s august, which means the tomatoes will be running dry soon, so if I were you I’d make it before it’s too late and you have to wait until NEXT summer….
Makes 8 servings
Weight watchers points: 11 (eeek!)
What you Need:
One refrigerated pie crust (I have a toddler, folks. that means no time for fancy homemade dough)
2 cups shredded sharp cheddar cheese
1 cup light hellman’s mayonnaise
1 1/2 tablespoons chopped fresh parsley
2 chopped green onions, white and green parts
1 tablespoons grated Parmesan cheese
1 cup panko bread crumbs
1 1/2 pounds tomatoes, sliced 1/2 –inch thick (ahhhhh…..)
What you do:
Mix up the cheeses, the panko, the herbs, and the mayo in a bowl (and resist the urge to just eat it with a spoon…) Now it’s time to put this baby together.
Ok, so I did mine backwards (and if I’d flipped it over, it would have been pretty darn gorgeous looking, I can tell you). But Tupelo honey says to put the pie crust on the bottom of the pie pan, then add layers of juicy ripe tomatoes with the cheese/herb/mayo mixture. I STARTED with the tomatoes and the layers of creamy cheese mixture, then topped with the pie crust. WHY? well, I’m a rebel and wanted warm, brown and a bit crusty pie crust on top, that’s why. Also, I didn’t really read the instructions beyond the ingredients. 
So, either way, Roll out a 10-inch pie crust and place in a 9-inch pie pan OR set it aside to top your pie. Preheat the oven to 425 degrees. Put a bunch of the tomatoes in the pie pan (probably 1/3), covering the bottom. Spread one-third of the Parmesan cheese mixture on top of the tomatoes and repeat, making 2 more layers of tomatoes and cheese and ending with the cheese mixture.
Cut a few little slits in the top or use a pit bird to make sure you have some air (if you use the crust on top! Then Bake for about 30 minutes, or until the top of the pie is bubbling or browned and serve while it’s still warm. oh y’all. it is goooood.
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