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Medical News Today
Tomato Pie – serves 3-4
The key to success is slicing the tomatoes at least 1 hour beforehand, placing the slices on a clean towel and then covering them with another towel. This blots away the excess moisture and keeps the crust from becoming soggy.
1 pre-baked pie crust8-10 Roma (aka plum) tomatoes1 tablespoon spicy mustard1/2 cup grated cheddar cheese1 teaspoon garlic powder1 teaspoon fresh or dried rosemary (cut into 1/8-inch pieces)1/2 teaspoon salt1/2 teaspoon black pepper2 tablespoons olive oilCut the tomatoes into 1/4-slices and blot away the moisture, as described above.When ready to make the pie, preheat the oven to 400 degrees (or 375 degrees if using a glass pie pan).Spread the mustard onto the bottom of the pie crust and then cover with cheese. Lay half the tomato slices on top of the cheese, making sure the slices overlap. Sprinkle with half the garlic powder, rosemary, salt and black pepper. Repeat the process, using up the rest of the tomato slices, salt and spices. Drizzle the olive oil over the top and bake for about 20 minutes, or until the tomatoes begin to brown and start to shrink.Serve immediately or let cool and serve at room temperature.
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