March 4: Farmer's tomato pie

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    Very tasty, from Pacific Coast Farmers' Market Association
    pcfma.com/cbviewrecipe.php?id=1182287364

    2 pounds ripe medium size tomatoes, cut into wedges
    1 cup halved red and orange cherry tomatoes
    1 refrigerated pie dough crust
    1-1/3 cups shredded mozzarella cheese
    4 cloves garlic, minced
    2 tablespoons fine dry bread crumbs
    1/2 teaspoon salt
    1/4 to 1/2 cup loosely packed small fresh basil leaves

    Preheat oven to 450°F. Unfold piecrust according to package directions. On a lightly floured surface, roll crust to a 12-inch circle. Place in a 9-to 9-1/2-inch quiche dish or 9-inch pie plate. Trim edges, if necessary. If using pie plate, crimp edge as desired. Do not prick pastry. Line the pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven.

    Reduce oven temperature to 375°F. Sprinkle 1/3 cup of the cheese evenly over baked pie crust. Sprinkle minced garlic and 2 teaspoons of the bread crumbs over cheese. Top with one-third of the tomato wedges, one-third of the cherry tomatoes, and 1/3 cup of the remaining cheese. Sprinkle with 2 teaspoons of the remaining bread crumbs.

    Repeat with another one-third of the tomato wedges, one-third of the cherry tomatoes, and 1/3 cup of the cheese. Sprinkle with remaining bread crumbs. Top with remaining tomato wedges, cherry tomatoes, and cheese. Sprinkle with salt. (Crust will be quite full.)

    Bake in the preheated oven for 20 to 25 minutes more or until pastry is golden brown and tomatoes are just starting to brown on top. Remove from oven to a wire rack and sprinkle with basil leaves. Let stand for 10 minutes before serving. (If held longer, tomatoes tend to release their juices, which may make the pastry a little soggy.)
    Serves: 8

    Notes from Gwen: Didn't use cherry tomatoes. Used TJs parm-asiago-whatever shredded medley instead of mozz [will combine the two next time]. Dried basil instead of fresh. I just slapped the pre-made pie crust directly into the pie tin. Added lots of mushrooms in the middle layer. Sprinkled with basil before cooking, not after. Maybe as a side it's 8 servings, but the three of us finished it off as entree. Would make crust fresh next time.

    DNSF David Newman and yahaira added this photo to their favorites.

    1. .btezra [deleted] 74 months ago | reply

      I've never tried, but look forward to the recipe

      --
      Seen in my contacts' photos. (?)

    2. bsdfm 74 months ago | reply

      omg that looks delicious

    3. gwen 74 months ago | reply

      Recipe added. It *is* delicious. But I'll bet it's going to be even more delicious when it's actually tomato season.

    4. time44t [deleted] 74 months ago | reply

      what a lovely lunch this would make! this group would love for you to share this photo with them, along with your other inventions! products of the imagination (vegeterian/ vegan)

    5. .btezra [deleted] 74 months ago | reply

      right on, thnx, I'll be giving this a go sometime soon

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