Tomato PieSubmitted by: UZIMAA
IntroductionDelicious for lunch, or as a dinner entree with soup and bread. Delicious for lunch, or as a dinner entree with soup and bread.
Frozen 9-in whole wheat pie shell
Tomatoes, 6 ripe (try experimenting with heirloom varieties)
Dijon mustard, 1 1/2 tbsp
Basil leaves, rolled and sliced into strips (chiffonade)
Seed the tomatoes. This is important, otherwise the pie will be too wet. Slice the tomatoes into even rounds or wedges, whatever works best with the tomato variety. Chiffonade the basil leaves. You'll need 1/2 to 3/4 cup, more or less depending upon your taste. With a sharp knife, slice the goat cheese into rounds, or chunk it if you prefer.
Assemble the pie:
Spread the dijon mustard across the bottom and up the sides of the pie shell. Make a layer using half of the tomatoes. Sprinkle evenly with 1/2 of the basil strips. Add half of the goat cheese rounds or chunks. Repeat for the second layer.
Place the pie in a pre-heated, 425 degree oven for 20 minutes, or until the tomatoes are cooked and the cheese is bubbling. After removing from the oven, let the pie stand for 10 minutes.
This pie can be enjoyed warm from the oven, or cold the next day.
Number of Servings: 6
Recipe submitted by SparkPeople user UZIMAA.