Garlic Basil Tomato Pie

This is one of my most favorite appetizers, great for serving in the summer when tomatoes are at their best. I once tripled the garlic, not very sociable!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  9 inch pie shell
• 1  tablespoon olive oil
• 1⁄2 cup  torn fresh basil leaf
• 1  tablespoon  minced fresh garlic
• 8  ounces provolone cheese, thinly sliced
• 8  ripe plum tomatoes, thinly sliced,seeded
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Bake the piecrust at 375 degrees 10 minutes, or until light brown.
2. Meanwhile, in small saucepan, combine oil and garlic.
3. Cook over low heat just until heated, stirring occasionally.
4. Arrange half of the provolone cheese over the partially baked crust.
5. Sprinkle with half of the basil and top with half of the tomatoes.
6. Sprinkle with half of the Parmesan cheese.
7. Repeat layers.
8. Finally, spoon garlic mixture over pie.
9. Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
10. Let stand 5 minutes.