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Ingredients

Directions

  • Heat oven to 375°. 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.

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  • 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° for 40 to 45 minutes, until crust is browned. Cool 10 to 15 minutes before slicing.

Tips

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

Nutrition Facts

347 calories; 20 g total fat; 36 mg cholesterol; 687 mg sodium. 30 g carbohydrates; 13 g protein;

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