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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Very rich, tasty pie. The roasted vegies provide a richer, deeper flavor. Ingredients:
24 roma tomatoes |
15 cloves garlic |
1/2 cup olive oil |
1/4 cup fresh basil |
70 grams phyllo pastry |
12 oz parmiagianno reggiano, grated |
1 salt |
1 pepper |
Directions:
1. Roast tomatoes and garlic according to instructions here: /2001/08/22/dining/the-minimalist-roasted-tomatoes-putting-your-taste-buds-on-full-alert.html?pagewanted=all&src=pm -only try setting oven to 400 and roasting only 20 minutes.
2. Reserve the pan juices. Leave the oven on.
3. Peel tomatoes and garlic and combine in bowl with minced fresh basil and some sea salt and cracked black pepper to taste.
4. Grate cheese and mince basil.
5. Spray a rectangular glass cake pan with Pam. Arrange about 4 sheets of phyllo pastry on bottom of pan with edges sticking up sides/overhanging.
6. Spread about half the tomato mixture over the phyllo pastry. Top with about 1/3 grated cheese.
7. Arrange about 4 more sheets phyllo in pan, again letthing things overhang/come up sides.
8. Spread the rest of the tomato mixture over phyllo. Top with 1/3 grated cheese.
9. Top with about 4 more sheets phyllo and tuck things in. Top with balance of grated cheese. Drizzle some of the roasting pan juices over top.
10. Bake for about 35 minutes. Remove from oven and let cool a few minutes before cutting into 4 pieces.
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