Tomato Pie
From bojangles42 14 years ago
- 1 hour to make
- Serves 8
The end of summer always means a n abundance of tomatoes from the garden or the farmers' market. We can salsa, roast the cherry and grape tomatoes, sundry others, but this is one of favorite way to enjoy this bounty. Read more It is great served warm or at room temperature. Drizzle a little balsamic vinegar and extra virgin olive oil over the top. See less
Ingredients
- 3 large tomatoes, any variety shopping list
- 1 c fresh basil leaves, chiffonaded shopping list
- 1 c green onion thinly sliced, white and green parts shopping list
- 4 cloves of garlic thinly sliced shopping list
- 4 oz fresh mozzarella cheese thinly sliced shopping list
- 1 Tb flour shopping list
- salt shopping list
- pepper shopping list
- Pre-baked 10" pie crust shopping list
How to make it
- Preheat oven to 425 F
- Slice the tomatoes into 1/4" rounds
- Toss the tomatoes with the flour to lightly coat
- Layer the bottom of the crust with 1/3 of the tomatoes
- Add 1/3 of the garlic, onion, and basil spreading it out evenly
- Salt and pepper to taste
- Repeat to create two more layers
- Cover the top layer with the mozzarella cheese slices
- Bake for 30-40 minutes
- Cool to room temp
- Serve with balsamic vinegar and EVOO to drizzle on the top.
- (You can use twice the cheese and cover the bottom of the crust with half before you start layering tomatoes. I have to try and keep the calories down.)
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