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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this recipe in an old Woman's Day magazine. I can't try it yet because the tomato selection is less than desirable right now, but I plan to try it once the tomatoes are looking good again. Regional (tomatoes). Ingredients:
1 refrigerated ready-to-use pie crust (or use your favorite pie dough recipe) |
2 leeks, root ends trimmed, tops cut so about 1 in pale green remains |
3 teaspoons olive oil, divided |
2 tablespoons minced garlic |
2 tablespoons minced fresh oregano leaves |
1 teaspoon salt |
1 teaspoon pepper |
1/4 cup italian seasoned breadcrumbs |
1 cup mexican-style shredded monterey jack and cheddar cheese blend |
2 large tomatoes, each cut in 12 wedges (about 1 1/4 lb) |
Directions:
1. Heat oven to 450. Line a 9-inch pie plate with the crust; bake 9 minutes. Cool.
2. Reduce oven to 350 degrees.
3. Meanwhile, cut leeks lengthwise in quarters; thinly slice. Put in bowl of water, stir to loosen grit and drain in colander.
4. Heat 2 tsp oil in a large nonstick skillet over medium heat.
5. Add leek; saute 6 minutes or until soft.
6. Add garlic, oregano, salt and pepper; saute until fragrant. Remove to a plate.
7. Wipe skillet with paper towels.
8. Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
9. Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese.
10. Lay tomato wedges around edges and in center.
11. Top with rest of leek mixture; sprinkle crumbs around edge.
12. Bake 35 minutes or until hot and tomatoes are soft.
13. Remove from oven and let stand at least 5 minutes, but no more than 1 hour, before serving.
14. (If left to sit for more than 1 hour, the crust may get soggy).
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