Prep 20 mins
Cook 50 mins
I found this recipe in an old Woman's Day magazine. I can't try it yet because the tomato selection is less than desirable right now, but I plan to try it once the tomatoes are looking good again! ZWT 3: U.S. Regional (tomatoes)
- 1 refrigerated ready-to-use pie crust (or use your favorite pie dough recipe)
- 2 leeks, root ends trimmed, tops cut so about 1 in pale green remains
- 3 teaspoons olive oil, divided
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh oregano leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 cup Italian seasoned breadcrumbs
- 1 cup mexican-style shredded monterey jack and cheddar cheese blend
- 2 large tomatoes, each cut in 12 wedges (about 1 1/4 lb)
- Heat oven to 450. Line a 9-inch pie plate with the crust; bake 9 minutes. Cool.
- Reduce oven to 350 degrees.
- Meanwhile, cut leeks lengthwise in quarters; thinly slice. Put in bowl of water, stir to loosen grit and drain in colander.
- Heat 2 tsp oil in a large nonstick skillet over medium heat.
- Add leek; saute 6 minutes or until soft.
- Add garlic, oregano, salt and pepper; saute until fragrant. Remove to a plate.
- Wipe skillet with paper towels.
- Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
- Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese.
- Lay tomato wedges around edges and in center.
- Top with rest of leek mixture; sprinkle crumbs around edge.
- Bake 35 minutes or until hot and tomatoes are soft.
- Remove from oven and let stand at least 5 minutes, but no more than 1 hour, before serving.
- (If left to sit for more than 1 hour, the crust may get soggy).
This is a great tomato recipe. I really enjoyed the spices with the tomatoes and leeks. I did use mozzerella, as it is what I had on hand, but that is the only adjusting I did with this recipe. It was fragrant and very pretty. I served it for lunch on Sunday out on the patio.