FARMER'S TOMATO PIE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 2 pounds ripe medium size tomatoes, cut into wedges
  • 1 cup halved red and orange cherry tomatoes
  • 1 refrigerated pie dough crust
  • 1-1/3 cups shredded mozzarella cheese
  • 4 cloves garlic, minced
  • 2 tablespoons fine dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 to 1/2 cup loosely packed small fresh basil leaves

Directions

  • Preheat oven to 450°F.
  • Unfold piecrust according to package directions. On a lightly floured surface, roll crust to a 12-inch circle.
  • Place in a 9-to 9-1/2-inch quiche dish or 9-inch pie plate.
  • Trim edges, if necessary.
  • If using pie plate, crimp edge as desired.
  • Do not prick pastry.
  • Line the pastry with a double thickness of foil.
  • Bake in the preheated oven for 8 minutes.
  • Remove foil.
  • Bake 4 to 5 minutes more or until pastry is set and dry.
  • Remove from oven.
  • Reduce oven temperature to 375°F.
  • Sprinkle 1/3 cup of the cheese evenly over baked pie crust.
  • Sprinkle minced garlic and 2 teaspoons of the bread crumbs over cheese.
  • Top with one-third of the tomato wedges, one-third of the cherry tomatoes, and 1/3 cup of the remaining cheese.
  • Sprinkle with 2 teaspoons of the remaining bread crumbs.
  • Repeat with another one-third of the tomato wedges, one-third of the cherry tomatoes, and 1/3 cup of the cheese.
  • Sprinkle with remaining bread crumbs.
  • Top with remaining tomato wedges, cherry tomatoes, and cheese.
  • Sprinkle with salt. (Crust will be quite full.)
  • Bake in the preheated oven for 20 to 25 minutes more or until pastry is golden brown and tomatoes are just starting to brown on top. Remove from oven to a wire rack and sprinkle with basil leaves.
  • Let stand for 10 minutes before serving.
  • (If held longer, tomatoes tend to release their juices, which may make the pastry a little soggy.)

Notes

Categories: Main Dish  Oven  Savory Pie  Side Dish  Vegetable 

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