Heirloom Tomato Pie

By sugarbear

Ingredients

• 2 1/2 pounds heirloom tomatoes, sliced 1/4 inch thick
• 1/2 teaspoon salt
• 1 refrigerated pie-crust
• 1/4 cup plain bread crumbs
• 8 ounces fresh mozzarella, sliced 1/8 inch thick
• 1/2 cup fresh basil leaves
• 1/4 cup shredded Parmesan
• Freshly cracked pepper
• 1 egg, beaten (optional)

Preparation

Step 1

1. Heat oven to 375 degrees . Place sliced tomatoes in a single layer on
paper towels. Sprinkle one side of tomatoes with 1/4 tsp of the salt;
let stand for 10 minutes. Gently pat salted side of tomatoes with paper
towels to absorb some of the moisture. Flip tomatoes and sprinkle with
remaining 1/4 tsp of the salt.

2. Meanwhile, fit pie-crust into a 9-inch pie plate. Sprinkle bread crumbs
evenly on the bottom. Place half the mozzarella over the bread crumbs,
along with a third of the tomatoes and a third of the basil. Sprinkle
with 2 tbsp of the Parmesan. Layer with a third of the tomatoes, a third
of the basil and remaining mozzarella. Layer with remaining tomatoes,
basil and Parmesan. Season with pepper and, if desired, brush edges of
crust with beaten egg.

3. Bake at 375 degrees for 40 to 45 minutes, until crust is browned. Cool
10 to 15 minutes before slicing.

Note
Pie will have moisture. For a less wet pie, seed the tomatoes.