Tomato Pie
"Great summery pie using leeks and tomatoes. Don't worry, its not sweet. Use low fat cheese to make it even better for you. From Woman's Day magazine. TIP: Serve within 1 hour to avoid soggy crust"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 9 inch pie shell, baked
- 2 leeks, washed and chopped (about 4 cups)
- 3 teaspoons olive oil, divided
- 2 tablespoons garlic, minced
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 cup Italian seasoned breadcrumbs
- 1⁄2 cup shredded monterey jack cheese
- 1⁄2 cup cheddar cheese
- 2 large tomatoes, cut into wedges
directions
- Heat 2 teaspoons olive oil in a skillet.
- Add leeks and saute until soft, about 6 minutes.
- Add garlic, oregeno, salt and pepper and saute until garlic in fragrant.
- Remove to a plate.
- Wipe skillet with a few wadded paper towels.
- Add remaining 1 teaspoon oil and bread crumbs.
- Stir for 3 minutes or until lightly toasted.
- Sprinkle 1 cup leeks over bottom of the pie crust.
- Sprinkle with the cheese.
- Lay tomato wedges on their sides on top of the cheese in one layer.
- Top with remaining leeks; sprinkle bread crumbs around the edges.
- Bake for 35 minutes in a 350 degree oven or until hot and tomatoes are hot.
- Remove from oven and allow to stand for 5 minutes before serving.
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Reviews
-
Delicious. I used one leek and a shallot and added 1 tsp. dried italian seasoning. Really very tasty and a perfect brunch item. Thanks!
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>
