Fresh Tomato Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 unbaked 9-inch pie crust
- 3 lbs tomatoes
- 8 ounces gruyere cheese
- 4 ounces swiss cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 4 ounces parmesan cheese
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
directions
- 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.
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RECIPE SUBMITTED BY
I love to garden and grow my own veggies & herbs. I'm a cat butler. My master is a large & in-charge orange & white 17 yr old tom with plenty of attitude, named Diesel. My husband thinks I dote on kitty-boy too much -- imagine that!
When we get the chance we head for the coast to kayak, birding, and fishing. We usually manage to catch enough fish off-shore to keep our freezer stocked.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">