Monday, August 19, 2013

Tomato Pie

Today I headed over to my local farm stand to pick up some fresh tomatoes, green beans, garlic and peaches.  They had actually just picked the tomatoes a few minutes before I got there.
How great is that??
  I had a craving for this yummy tomato pie, which by the way... couldn't be any easier to whip up. 
I adapted this recipe from the "Proud Italian Cook's" Caprese Tart recipe.  If you haven't checked out her blog, you really should!  Here's her link:
Anyhow... if you have some fresh garden tomatoes and you want to make something quick and easy, give this one a try!


One Unbaked Pie Shell
Two Medium Fresh Tomatoes , Thinly Sliced
Olive Oil
Fresh Basil Sliced Thin
Shredded Mozzarella, Couple Hanfulls
Shredded Parmesan Cheese, Handful
1 Clove Garlic Minced
Salt And Pepper


Prebake the pie crust in a 425 oven for 10 minutes.
Remove from oven and reduce the temperature to 375 degrees.
Drizzle olive oil on top of the crust , a scattering of the fresh basil and the minced garlic.  Sprinkle with a handful of shredded Parmesan Cheese  (enough to cover bottom surface of pie shell).
 Place one layer of thinly sliced tomatoes over the Parmesan Cheese.  Sprinkle a handful of grated mozzarella cheese over the tomatoes.  Place another thin layer of tomatoes over the cheese.  Drizzle with olive oil, sprinkle with salt and pepper, more thinly sliced basil.  Now top with another handful of mozzarella cheese.
Bake for 25 minutes.  Let cool before you cut.

This recipe is adapted from the Proud Italian Cook

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