Tomato Pie
From GMA's Food Editor and author, Sara Moulton
July 18, 2003
Ingredients
Directions
Roll the dough into an 1/8-inch thick round on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off any excess dough from the edges, and prick the bottom lightly with a fork. Chill for 30 minutes.
Preheat the oven to 375 degrees F. Line the shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.
Turn up the oven to 400 degrees F. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread the mustard over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in one overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
In a small bowl, stir together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.
Appetizers
Tomato Pie
Ingredients