- 8
- 30 mins
- 62 mins
Ingredients
- 1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
- 1 1/3 cups shredded Italian blend cheese (5 1/2 ounces)
- 4 cloves garlic, minced
- 2 tablespoons fine dry bread crumbs
- 2 pounds ripe tomatoes, cut into wedges (about 6 cups)
- 1 cup halved cherry tomatoes
- 1/4 to 1/2 cup loosely packed small fresh basil leaves
Preparation
Step 1
Preheat oven to 450 degrees. Unfold piecrust according to package directions. On lightly floured surface, roll crust to a 12-inch circle. Place in a 9- to 1 1/2-inch quiche dish or 9-inch pie plate. Trim edges. Fold under extra pastro. If using pie plate, crimp edge. Line unpricked pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry.
Reduce oven temperature to 375 degrees. Sprinkle 1/3 cup of cheese over baked crust. Sprinkle garlic and 2 teaspoons of the breadcrumbs over cheese. Top with one-third of the tomato wedges, one-third of the cherry tomatoes, and 1/3 cup of remaining cheese. Sprinkle with 2 teaspoons of the remaining bread crumbs. Repeat with another one-third of 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 1/2 teaspoon salt.
Bake 20 to 25 minutes more or until pastry is golden brown and tomatoes begin to brown. Place on wire rack and sprinkle with basil. Let stand for 20 minutes before serving.