Recipe Box < Summer Harvest Recipes < Side Dishes < Pastry Recipes

Tomato Cheese Pie

Warm cheese, savory herbs, juicy tomatoes, and a light, flakey crust makes this dish a delicious summer dinner.  Serve with a cool, crisp salad.

What is needed:

Cutting Board

Slicing Knife

Measuring Spoon

Measuring Cup

Small Sautee Pan

Large Spoon

Ingredients

One frozen, 9-inch pie crust; or homemade crust

4 oz. shredded cheddar cheese

12 oz. shredded mozarella or swiss cheese

2 medium, sun-ripened tomatoes

1 teaspoon basil or 2 teaspoon fresh basil, chopped

1 teaspoon oregano or 2 teaspoon fresh oregano chopped

1/2 sliced green onion

4 Tablespoons butter, softened

1/4 cup breadcrumbs

Salt and Pepper

Pre-heat oven to 350 degrees.  Bake frozen pie crust for 15 minutes.  Cut tomatoes in half then slice in 1/4 slices.  Set aside.  Slice green onions 1/4 inch slices.  Place small sautee pan over medium heat.  Add 2 Tablespoons butter and melt.  Add green onions to melted butter and saute until slightly translucent.  Remove pie shell from oven.  Reduce oven to 325 degrees.  Sprinkle in cheddar and mozzarella cheese into baked pie crust.  Arrange tomato slices on top of cheeses in a pinweel pattern slightly overlapping the tomatoes.  Fill the center with the sauteed green onions.  Sprinkle tomatoes and onions with basil and oregano.  Sprinkle top of pie with breadcrumbs.  Dot top of pie with remaining 2 Tablespoons butter.  Salt and pepper to taste.

Bake for 25 minutes or until topping is lightly brown.  Remove from oven and serve immediately.  Serves 4 dinner size servings.  Leftovers can be re-heated in the microwave.