GINA'S SUMMER TOMATO PIE
My husband & I saw this on "Down Home with the Neelys" on The Food Network the other night & thought it looked good. Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too.
Provided by Jackie 6
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg. Line a baking sheet with parchment paper.
- Sprinkle flour on a work surface.
- Roll out pie dough to form a 10-inch circle & place on baking sheet.
- Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
- Scatter the basil leaves on top.
- Sprinkle with salt & pepper & red pepper flakes.
- Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
- Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
- Place in the oven & bake for 35 minutes.
- After about 10 minutes check for leaks & plug them.
- Remove from the oven to a cutting board.
- Slice & serve.
Nutrition Facts : Calories 357.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 44.8, Sodium 586.1, Carbohydrate 22, Fiber 1.7, Sugar 3.1, Protein 15.5
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