Prep 35 mins
Cook 30 mins
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).
- 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
- 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.