90 WBM june 2014 DESSERTS•APPETIZERS• our readers SALADS•REES• from DRINKSENTSUMMER •GRILLED RECIPES PASTA•EAFOOD•VEGETABLES•SReader Christa Jones, a private chef in Wilmington and surrounding areas, sent us her recipe for tomato and leek pie. “It’s a wonderful way to really show-case the flavor of tangy garden-grown tomatoes, sweet basil and leeks and savory bacon in a flaky pie crust,“ she says. “It’s one of my favorite things to make on a summer Sunday afternoon and can be enjoyed warm or chilled.” 1 9-inch pre-baked deep-dish pie shell 4 large garden fresh tomatoes 1 teaspoon salted butter ½ cup thinly sliced leeks (white part only and separate rings) ¾ cup mayonnaise 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 10 large basil leaves, chopped 2 teaspoons cracked black pepper 4 strips of bacon (fried, drained, crumbled) optional Basil Mayo ¼ cup mayonnaise 4 large basil leaves, chopped Pre-heat oven to 350 degrees. Blanche the tomatoes in boiling water until skin is easily peeled away. Slice toma-toes and place in a colander to drain well. In a medium pan, sauté the sliced leeks in butter until golden brown. Mix mayonnaise, cheddar, mozzarella and black pepper together in a medium-sized bowl. Layer the drained tomato slices, crumbled bacon, chopped basil and sauteed leeks in the pre-baked pie shell. Spread the mayonnaise and cheese mixture over the layers and bake for 30 minutes. While pie is baking, mix ¼ cup mayo and chopped basil together. Slice warm pie and serve with a dollop of the basil mayo. Makes 6 servings. We would love to hear from you! recipes@wrightsvillebeachmagazine.com ‘SUMMER RECIPES ‘ in the subject line. savor — guide to food & dining on the azalea coast f
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