Fresh Tomato Pie

July 10, 2007

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When the July sun gets in behind your eyes and makes the whole world look white, that’s a sign it’s time to make Fresh Tomato Pie. It’s as good as Tomato-Onion Pie, only simpler. Serve it to the one you love on a hot summer night and watch his—or her—eyes light up! SAM

5 large fresh tomatoes, peeled, seeded, and thinly sliced
1 blind-baked Savory Pastry in a 9-inch tart pan or baking dish
2 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves, torn in rough chunks
4 ounces fresh mozzarella
Sea salt and freshly ground pepper to taste
1 tablespoon grated Parmesan cheese

Preheat the oven to 375 degrees F. Spread 1 tablespoon oil over the pastry. Layer the tomatoes, mozzarella, and basil, sprinkling each layer with sea salt and pepper. Top with Parmesan and the remaining 1 tablespoon oil. Bake for 45 minutes or until browned.
Makes 4 to 6 servings.

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