Heirloom Tomato Pie
- cal. (kcal) 347
- Makes: 6 servings
- Prep: 15 mins
- Stand: 10 mins
- Bake: 45 mins at 375°F
- Cool: 15 mins
heirloom tomatoes, sliced 1/4 inch thick
plain bread crumbs
fresh mozzarella, sliced 1/8 inch thick
fresh basil leaves
Freshly cracked pepper
egg, beaten (optional)
- 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.
- Meanwhile, fit piecrust 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.
- Bake at 375 degrees for 40 to 45 minutes, until crust is browned. Cool 10 to 15 minutes before slicing.
- Pie will have moisture. For a less wet pie, seed the tomatoes.
Nutrition Information for Heirloom Tomato PieServings Per Recipe: 6
PER SERVING: 347 cal., 20 g total fat (11 g sat. fat), 36 mg chol., 687 mg sodium, 30 g carb. (3 g fiber), 13 g pro.