Categories: Veggies-Heirloom Tomatoes
Ingredients
- 2 1/2 lbs heirloom tomatoes (sliced 1/4 inch thick)
- 1/2 tsp salt
- 1 refrigerated pie crust
- 1/4 cup plain bread crumbs
- 8 oz fresh mozzarella (sliced 1/8 inch thick)
- 1/2 cup fresh basil leaves
- 1/4 cup shredded Parmesan
- Fresh Cracked Pepper
- 1 egg, beaten
Directions
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Heat oven to 375 degrees. Place sliced tomatoes in a single layer on paper towels. Sprinkle one side of the tomatoes with 1/4 tsp of the salt; let stand for 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with remaining 1/4 tsp of salt. Meanwhile, fit pie crust into a 9 inch pie plate. Sprinkle bread crumbs evenly on the bottom. Place half the mozzarella over the bread crumbs, along with a third of the tomatoes and a third of the basil. Sprinkle with 2 tbsp of the Parmesan. Season with pepper and brush edges of pie crust with beaten egg. Bake at 375 degrees for 40 to 45 minutes until crust is browned. Cool 10 to 15 minutes before slicing.