Farmer's Tomato Pie

By dena

A bite of this pie matches the bliss of eating a warm-from-the-garden tomato. Bits of garlic and melty cheese contribute to the taste sensation, but the fragrant exclamation point is a handful of fresh basil leaves.

Ingredients

• 1 unbaked piecrust
• 1 1/2 cups shredded Italian blend cheese or shredded mozzarella cheese
• 4 cloves of garlic, minced
• 2 Tbl fine dry bread crumbs
• 2-3 lbs of ripe tomatoes, sliced or cut into small wedges
• 1/2 tsp salt
• 1/4- 1/2 cup loosely packed fresh basil leaves or
• 1/4 cup shredded basil leaves
• Grated cheese

Details

Adapted from grabthegood.com

Preparation

Step 1

1. Preheat oven to 450. Bake pie crust about 8 mins or until set and dry.

2. Remove pie crust from oven & reduce oven temperature to 375.

3. Sprinkle 1/3 cheese over piecrust

4. Sprinkle minced garlic over cheese

5. Sprinkle with 2 tsp bread crumbs

6. Top with 1/3 tomatoes

7. Sprinkle with 2 tsp bread crumbs, 1/3 tomatoes, and 1/3 cheese

8. Make another layer with the remaining bread crumbs, tomatoes, and cheese. Sprinkle with salt.

9. Bake for 20-25mins or until pastry is golden brown and tomatoes are just starting to brown on top.

10. Remove to cooling rack and sprinkle with basil leaves. Let stand for 10 minutes, but not longer because tomatoes will release their juices and will make the pastry soggy