Tomato Pie

What a delicious idea for a brunch!!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 (9 inch)  pie crusts
• 3  large tomatoes, cut into 1/2-inch slices
•  kosher salt, for sprinkling
• 1⁄8 teaspoon Dijon mustard (to taste)
• 1  cup swiss cheese, coarsely shredded
• 1  tablespoon fresh parsley leaves, finely chopped
• 1  tablespoon fresh thyme leave, finely chopped
• 1  clove garlic, minced
• 2  tablespoons  crisco canola oil
•  salt, to taste
•  pepper, to taste

Directions

1. Heat oven to 425°F Thoroughly prick bottom and sides of pie crust with fork to prevent shrinking. Bake 18-20 minutes or until lightly browned. Cool.
2. Heat oven to 400°F Sprinkle tomatoes with salt and drain in colander for 10-15 minutes. Spread mustard to taste over bottom of the baked pie shell and sprinkle cheese over it. Arrange tomatoes over cheese, in 1 overlapping layer. Cover the edges of the pie crust with foil to prevent overbrowning. Bake until the tomatoes are soft, about 30 minutes.
3. Meanwhile, stir together the parsley, thyme, garlic oil and salt and pepper to taste in a small bowl. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.