Fresh Tomato Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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