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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tomato-Leek Pie Recipe

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This recipe for Tomato-Leek Pie is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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