"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomato Cheese Torte Recipe

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

Contributor:  
Contributor:  
Anne and Bill West
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 9 in. BAKED pie shell
3 large tomatoes
1/2 lb. sliced Gruyere cheese
salt
pepper
1tsp. dried basil or 2 tbsp. fresh chopped basil
2 tbsp. Parmesan cheese

Directions:
Directions:
Slice tomatoes and sprinkle with salt. Drain on a cake rack for at least 1/2 hour. Drain well and pat dry with paper towels. arrange cheese slices, slightly overlapping, in bottom and sides of pie shell. Layer tomato slices over cheese. Sprinkle with pepper, basil and Parmesan cheese. Bake at 375 for 25 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Best when tomatoes are in season.

 

 

 

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