Summer Tomato Pie


Photo: Patricia Stagich
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Ingredients

9 inch frozen pie shell, thawed
3 inches large beefsteak tomatoes, cut into 1/2 thick slices
Kosher salt for sprinkling
1/4 cup Dijon mustard
1 cup grated Gruyere cheese
1 tablespoon parsley, finely chopped
1 tablespoon fresh thyme, chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Salt and Pepper

Preparation

1
Preheat oven to 375 degrees F.
2
Blind bake pie shell lined with foil and fill with beans for rice. Bake for 20 minutes. Let cool.
3
Sprinkle tomatoes with salt and drain on paper towel for 10-15 minutes. Pat dry.
4
Spread mustard over the bottom of the shell and sprinkle with cheese.
5
Arrange tomatoes over the cheese in one overlapping layer. Bake until pastry is golden brown and tomatoes are very soft; 35-40 mins.
6
In a small bowl, stir together the parsley, thyme, garlic and olive oil. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.
7
Serve at room temperature.
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Tags:

Vegetarian
side dish
pie

Yield:

1 pie

Added:

Tuesday, July 5, 2011 - 3:09pm

Creator:

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