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    Tomato Pie


    • 4 shallots, minced
    • 3 garlic cloves, minced
    • 4 tbsp. extra virgin olive oil, divided
    • 1 tbsp. Dijon mustard
    • 9-inch pie shell
    • 1 lb. assorted heirloom tomatoes, sliced ¼-inch thick
    • 3 oz. goat cheese, crumbled
    • ½ oz. fresh basil chiffonade
    • 1 tbsp. Grenache vinegar
    • ½ cup fresh bread crumbs
    • 1 oz. grated Parmesan cheese
    • Salt and pepper


    • Prep: 20
    • Cook: 30
    • Serves: 6-8

     stars  from 1 votes


    1. Preheat oven to 400 degrees.
    2. In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
    3. Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.
    4. In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.   
    5. Bake 30 minutes, or until topping and crust are golden brown.
    recipes/baking/tomato_pie.txt · Last modified: 2021/09/15 00:44 (external edit)