Baked Tomato and Prosciutto Pie

With tomatoes in abundance in the summer, this is a terrific dish as a side or a main course. 

• 2 c flour 
• 1 t salt 
• 10 2/3 T c cold butter, in cubes 
• 1/3 c cold milk 
• 1 T white vinegar

In a medium bowl, whisk flour and salt. With a pastry cutter, cut in butter.   Mix in milk and vinegar until a ball forms and refrigerate for half an hour.   Remove the dough from the refrigerator.  Lay out a sheet of wax paper on a board, dust the wax paper with flour and place dough on paper.  Top with another sheet of wax paper and roll out enough dough for a nine inch pie dish.  Remove the top sheet of wax paper, fold the dough in half and place in half the pie dish.  Unfold the dough and trim the edges, crimp and set aside.

• 2 lbs tomatoes, cut in half inch slices 
• ½ c shallots, diced and cooked 
• 2 T garlic, minced 
• ½ c mayonnaise 
• 1 c mozzarella cheese 
• 2 T fresh basil, chopped 
• salt and pepper to taste 
• ½ lb of prosciutto, diced 
• ¼ c parmesan cheese

Preheat oven to 400°.

In a medium bowl, mix garlic, mayonnaise, mozzarella, basil, salt and pepper and set aside.

Place a third of the tomatoes in prepared pie dish.   Sprinkle a third of the cooked shallots over tomatoes. Spread a third of the mayonnaise mixture over onions.  Sprinkle a third of the prosciutto over mixture.  Repeat two more times.   Sprinkle parmesan cheese.  

Bake on a lowest oven rack for thirty five minutes.  Placing the pie on the lowest rack helps the crust  cook on the bottom as the tomatoes release their juices .

Remove from oven and rest for ten minutes.