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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a fantastic way to enjoy fresh summer tomatoes! Found on a message board years ago, tweaked it to our tastes, and have been making it ever since! Can be eaten as a side with fish or chicken, or as a main dish with a salad. Ingredients:
1 - 9 inch pie crust, unbaked |
2 cups shredded mozzarella cheese |
2 tablespoons grated parmesan cheese |
2 teaspoons dried basil (can use fresh if available) |
3-4 medium tomatoes, peeled and sliced |
1 tablespoon olive oil |
fresh ground black pepper, and salt to taste |
Directions:
1. Preheat oven to 400
2. Fit pie crust into 9 inch pie plate. Prick unbaked crust generously with a fork. Bake in preheated oven until very lightly browned, about 5-7 minutes.
3. Place shredded mozzarella in bottom of baked pie crust, top with Parmesan and basil.
4. Layer sliced tomatoes on top of cheese/basil layer.
5. Drizzle top of tomatoes with olive oil, top with black pepper and salt to taste.
6. Bake pie in preheated oven 25-30 minutes. Let pie cool for 5-10 minutes before serving.
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