Cheesy Herbed Heirloom Tomato Pie

Name: Cheesy Herbed Heirloom Tomato Pie
Cook time: P1H
Total time: P1H50M
Yield: 6
Cuisine: Fusion
Ingredients: tomatoes; dijon mustard; mozzarella cheese; parsley leaves; thyme; garlic; olive oil, extra-virgin; kosher salt; black pepper; pie shell (9 inch)

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Yield

6 servings

Prep

10 min

Cook

60 min

Ready

110 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
3	large	tomatoes about 1 1/2 pounds, cut into 1/2-inch-thick slices, use heirloom if you have them
¼	cup	dijon mustard
1	cup	mozzarella cheese coarsely grated, swiss or guyere works well too	*
1	tablespoon	parsley leaves freshly and finely chopped
1	tablespoon	thyme freshly chopped	*
1	clove	garlic minced
2	tablespoons	olive oil, extra-virgin
		kosher salt as needed	*
		black pepper freshly ground, as needed	*
1		pie shell (9 inch) thawed, if using store-bought, or home-made

Ingredients

Amount	Measure	Ingredient	Features
3	large	tomatoes about 1 1/2 pounds, cut into 1/2-inch-thick slices, use heirloom if you have them
59	ml	dijon mustard
237	ml	mozzarella cheese coarsely grated, swiss or guyere works well too	*
15	ml	parsley leaves freshly and finely chopped
15	ml	thyme freshly chopped	*
1	clove	garlic minced
3E+1	ml	olive oil, extra-virgin
1	x	kosher salt as needed	*
1	x	black pepper freshly ground, as needed	*
1	each	pie shell (9 inch) thawed, if using store-bought, or home-made

Directions

Blind baking

Preheat the oven to 375℉ (190℃). Line the pie shell with foil and fill with pie weights, dried beans. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil.

Return the pie shell to the oven and bake for 10 minutes more or until lightly golden. Cool in the pan on a wire rack.

Turn up the oven to 400℉ (200℃).

Prepare Tomatoes

Meanwhile, Sprinkle the tomatoes with salt and drain in a colander for 15 minutes.

Meanwhile prepare the tomatoes.

Slice the cored tomatoes into 1/2-inch slices.

Place the slices into a colander, sprinkle some sea salt, and let sit for about 15 minutes.

Assembly

Spread the mustard over the bottom of the shell and sprinkle the cheese over it.

Blind baked herbed pie crust ready for filling in a glass <a href=

pie plate on a wire rack.">

Arrange the tomatoes over the cheese in 1 overlapping layer.

Blind baked herbed pie crust spread with Dijon mustard and partially filled with shredded mozzarella cheese in a glass pie plate on a wire rack.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Bake until the pastry is golden brown and the tomatoes are very soft; about 40 minutes.

Herb drizzle

In a small bowl, mix together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend.

The herbed tomato pie after first baking, removed from the oven on a wire rack ready for drizzling of herbed oil topping.

Prepared herb drizzle for topping herbed tomato pie. Herbs and garlic mixed with olive oil in a glass <a href=

bowl with spoon. ">

Sprinkle the pie with the mixture while hot and spread out gently with the back of a spoon to evenly distribute.

Serve warm.

Overhead of a whole tomato pie. Cheesy Herbed Heirloom Tomato pie topped with garlic herb oil in a glass pie plate on a wire rack on a blue background with fresh herbs scattered about.