"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tomato Pie Recipe

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

Contributor:  
Contributor:  
Pitty & Kirk Lane
Added: Thursday, October 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (9-in.) frozen pie shell, thawed
3 large tomatoes,peeled and cut into 1/2 in. thick
slices
salt for sprinkling
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere or Swiss cheese
1 Tbsp. chopped fresh parsley leaves
1 Tbsp. chopped fresh thyme leaves
1 clove garlic, minced
2 Tbsp. olive oil
Salt and pepper

Directions:
Directions:
Line pie shell with foil and fill with pie weights or rice. Bake at 375 degrees for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden brown. Cool. Turn the oven to 400 degrees.

Sprinkle the tomatoes with salt and drain in a colander for 10-15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft 35-40 minutes.

Stir together the parsley, thyme, garlic, olive oil and salt and pepper to taste. Sprinkle over the pie while hot and spread gently.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is so good. When tomatoes are in season, we have this several times a week.

 

 

 

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