FRESH TOMATO PIE
A simple, but decadent, idea for what to do with all those tomatoes from the garden. This is a great one for personalization - change up the cheeses and the herbs to make it Mexican, Greek, Italian - you get the idea! It's even better the second day (reheat in the oven 15 min).
Provided by Grubbyknees
Categories Savory Pies
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Peel tomatoes and slice in 1/2" thick pieces. Place on a rack or colander to drain. Salt all the pieces to draw out the moisture. Let them drain 30 minutes.
- Place crust in pie plate, preferrably glass. Bake until slightly browned, and cool on a rack before filling.
- Chop or grate the Gruyere and Swiss cheeses into large flakes. Mix the two together. Grate the Parmesan to use as a topping and set aside. Combine the basil and parsley in a small bowl.
- Put a layer of the combined cheese in the pie shell. Top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. Sprinkle on the basil/parsley mixture, plus salt and pepper. Repeat the layers. Drizzle on the olive oil. Top off with the parmesan cheese.
- Wrap foil around the edges to protect the crust from burning. Bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. Let cool 10 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : Calories 407.3, Fat 28.4, SaturatedFat 12.7, Cholesterol 56.7, Sodium 1046.5, Carbohydrate 18.6, Fiber 3, Sugar 4.9, Protein 20.7
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