"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Tomato Pie Recipe

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This recipe for Tomato Pie, by , is from CW Curves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Stone
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 9 inch pie crust
3 large tomatoes and 1 1/2 pounds, cut into
1/2 thick slices
Kosher salt, for sprinkling
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere
1 Tbsp finely chopped fresh parsley leaves
1 Tbsp chopped fresh thyme leaves
1 garlic clove, minced
2 Tbsp extra-virgin olive oil additional kosher salt and freshly ground black pepper

Directions:
Directions:
Preheat oven to 375 F. Line the pie shell with foil and fill with pie weights, dried beans or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the foil and weights and return to the oven for 10 minutes or until the crust is light golden. Cool the crust off. Turn the oven to 400 F. Sprinkle the tomatoes with salt and drain in a colander for 10-15 minutes. You can also place the tomatoes on paper towels to absorb the moisture of the tomatoes. Spread the mustard over the bottom of the crust and sprinkle cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the crust is golden brown and the tomatoes are very soft, 35-40 minutes. In a smal bowl, stir together the parsley, thyme, garlic, olive oil, salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Service the pie hot or at room temperature.

 

 

 

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