Cheesy Herbed Heirloom Tomato Pie
Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.
about 1 1/2 pounds, cut into 1/2-inch-thick slices, use heirloom if you have them
coarsely grated, swiss or guyere works well too
freshly and finely chopped
olive oil, extra-virgin
freshly ground, as needed
pie shell (9 inch)
thawed, if using store-bought, or home-made
Preheat the oven to 375℉ (190℃). Line the pie shell with foil and fill with pie weights, dried beans. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil.
Return the pie shell to the oven and bake for 10 minutes more or until lightly golden. Cool in the pan on a wire rack.
Turn up the oven to 400℉ (200℃).
Meanwhile, Sprinkle the tomatoes with salt and drain in a colander for 15 minutes.
Spread the mustard over the bottom of the shell and sprinkle the cheese over it.
Arrange the tomatoes over the cheese in 1 overlapping layer.
Bake until the pastry is golden brown and the tomatoes are very soft; about 40 minutes.
In a small bowl, mix together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend.
Sprinkle the pie with the mixture while hot and spread out gently with the back of a spoon to evenly distribute.