“I found this recipe in an old Woman's Day magazine. I can't try it yet because the tomato selection is less than desirable right now, but I plan to try it once the tomatoes are looking good again! ZWT 3: U.S. Regional (tomatoes)”
1hr 10mins

Ingredients Nutrition


  1. Heat oven to 450. Line a 9-inch pie plate with the crust; bake 9 minutes. Cool.
  2. Reduce oven to 350 degrees.
  3. Meanwhile, cut leeks lengthwise in quarters; thinly slice. Put in bowl of water, stir to loosen grit and drain in colander.
  4. Heat 2 tsp oil in a large nonstick skillet over medium heat.
  5. Add leek; saute 6 minutes or until soft.
  6. Add garlic, oregano, salt and pepper; saute until fragrant. Remove to a plate.
  7. Wipe skillet with paper towels.
  8. Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
  9. Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese.
  10. Lay tomato wedges around edges and in center.
  11. Top with rest of leek mixture; sprinkle crumbs around edge.
  12. Bake 35 minutes or until hot and tomatoes are soft.
  13. Remove from oven and let stand at least 5 minutes, but no more than 1 hour, before serving.
  14. (If left to sit for more than 1 hour, the crust may get soggy).

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