Tomato Appetizer Pie
(aka: my favorite summer meal)
This is as easy as it gets and really results in a delicious, light meal. This is my mom's recipe and we both have been making it for years.
Line a pie plate with a pie crust ( I always use Pillsbury brand).
Slather it with Dijon mustard.
Cover the crust with about 1 1/2 C shredded white cheese. Usually I use a combo of mozzarella and Monterrey Jack cheese.
Slice tomatoes and fit them in. Sometimes, if the tomatoes are extra juicy, I dry them off with a paper towel, but it's not really that important.
Season to taste with salt, pepper and most importantly, basil.
Drizzle with olive oil.
Bake 400 degrees for about 40 minutes. (Watch the crust!)
You can't believe how good this is and the leftovers are excellent for breakfast!
This looks really good. Good for when my tomatoes start taking over my garden!
ReplyDeleteWe're just now starting to get ripe tomatoes in the garden, so I will be making this a lot soon....I never get tired of it. Someone suggested to me that instead of dijon they tried spicy brown mustard.
ReplyDeleteI am thrilled with your blog and all the great recipes. I am going to try this one this week,Tracy!
ReplyDeleteHi there Debbie! I'd love to hear how it turns out.... send a picture?
ReplyDelete