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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A wonderful recipe from a dear friend to share. This is more of a Tart than a Pizza/ Pie :) Easy, fresh and delicious! Perfect on a cold nite with a glass of wine and green salad after busy day. Enjoy! :) Ingredients:
1 store-bought pie crust |
2 or 3 tablespoons of dijon mustard |
1 cup of shredded emmental cheese (or gruyère) |
2 or 3 large tomatoes, sliced |
salt & pepper |
herbs de provence (see my recipe) |
olive oil |
**variation: try tapenade (crushed olive spread) in the place of the mustard. |
Directions:
1. Roll out the store-bought crust (if rollable).
2. Place in 9-inch pie plate.
3. Press to fit without stretching dough.
4. Thoroughly prick bottom and sides with fork to prevent shrinking.
5. Slather mustard** across its surface.
6. Sprinkle cheese over the mustard and set the tomatoes across the top.
7. Add salt, pepper, herbes de Provence and a swirl of olive oil to taste.
8. Cook the tomato pie in a 425°F oven for 20 minutes.
9. Serves four, salivates eight.:)
10. Au Pif!:)
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