Fresh Savory Tomato Pie
Ingredients
Pie shell, homemade or store bought such as Pillsbury
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 tablespoons fresh basil, finely sliced
2 pints cherry and grape tomatoes, quartered or halved based on size
1⁄2 cup fresh mozzarella, cut into small pieces
1 cup fine breadcrumbs
1⁄2 cup Parmesan cheese, shredded or grated
Instructions
1. Heat oven to 400*F. Spread pie shell in 9 inch pie plate and bake until lightly browned, about 8 to 12 minutes. Remove crust from oven but leave oven on.
3. Meanwhile, place all tomatoes in large bowl and toss with salt, pepper, garlic, and basil. Let sit 10 minutes. Toss with mozzarella.
4. Combine Parmesan cheese and bread crumbs in small bowl.
5. Spread half tomato mixture in pie shell and top with half of bread crumb mixture. Repeat with remaining tomatoes and bread crumbs.
6. Bake until warmed through, about 20 to 30 minutes. Let stand 5 minutes before serving.
Comments
This recipe is from Boulder Locavore. It was really tasty and the tomatoes still retained a lot of their fresh flavor. My pie fell apart while I was cutting it, but it was still scrumptious. Definitely a keeper recipe for summer tomatoes.
Shown here with Balsamic Chicken with Pine Nuts.