Smoked Pastrami Salmon & Heirloom Tomato Pie

Smoked Pastrami Salmon AND Heirloom Tomato PIE

INGREDIENTS:

» 1 (9 inch) Pie Shell » 1 Small Yellow Onion » 1 pint Heirloom Cherry Tomatoes » ¾ Cup Mayonnaise (Delancey Street) » 1/3 Cup Shredded Mozzarella (BACIO) » 1/3 Cup Grated Parmesan Cheese (ROMA) » 6 slices Pastrami Smoked Salmon (Empire’s

Treasure…Made in Maine) » Ground Pepper to taste » 2 tsp. fresh basil (PEAK) » 2 tsp. fresh oregano (PEAK) » 2 tsp. fresh dill (PEAK)

DIRECTIONS

» Preheat oven to 350 degrees F. » Bake the pie shell for 8-10 minutes or until browned. » Slice onion and place in the bottom of the pastry shell. » Quarter or half the tomatoes and arrange over onions. » Add black pepper to taste. » In a medium bowl, combine mozzarella, parmesan, mayonnaise and 4 slices of smoked salmon (cut into small cubes). » Spread this mixture evenly over tomatoes/ onions. » Bake @ 350 degrees F for 20-25 minutes or until golden brown. » Once cooked, garnish with fresh herbs and the remaining 2 slices of smoked salmon on top.

Cut into 4 or 6 wedges.