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Tomato-Leek Pie Recipe

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This recipe for Tomato-Leek Pie, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Wednesday, August 30, 2006


1 refrigerated ready-to-use pie crust
2 leeks (1/4 lb.) (trimmed and finely sliced)
3 tsp. olive oil
2 tbl. minced garlic
2 tbl. fresh oregano
1 tsp. salt
1 tsp. pepper
1/4 c. italian seasoned bread crumbs
1 c. mexican style shredded cheddar cheese
2 large (1-1/4 lb.) tomatoes, each cut into 12 wedges

Bake pie crust according to directions. Cool

Soak leeks to remove dirt. Drain

Heat 2 tsp. of oil in a large nonstick skillet over medium heat. Add leeks, saute 6 minues or until soft. Add garlic, oregano, salt and pepper, saute until frangrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 tsp. oil and bread crubms, stir 3 minutes or until lightly toasted.

Sprinkle 1 c. leek mixture over bottom of crust, sprinkle with cheese. Lay tomoto wedges areound edges and in center. Top with rest of leek mixture, sprinkle crumbs around edge.
Bake 35 minutes, or until hot and tomatoes are soft. Remove from oven, let stand at least 5 minutes before serving.




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