Recipe Corner: Tomato Pie

I made this for Sunday Dinner last week. No idea where it came from… wish I could give credit but it’s one of those things I think photocopied from a library cookbook when we still lived in Indiana and waited eight years to try. But it was worth it.

2 frozen pie crusts
Grated swiss cheese (I grated about a pound? Yeah, probably a pound.)
4-ish ripe tomatoes, sliced about 1/4 inch thick
Dijon mustard
about 10 Fresh basil leaves

Spread a thinnish layer of dijon mustard all over the bottom and sides of the pie crusts. I used a basting brush and it worked great. Kept it kind of thick-ish, like you’re spreading it for a dijon mustard commercial.

Put the cheese in the pie crusts.

Arrange the tomatoes on top of the cheese. You will have to cut some of them into smaller pieces to achieve maximum tomato coverage.

Bake at 350 for 45 minutes or until the crust starts to brown.

top with basil after it comes out of the oven. I just washed the leaves, made a little stack and cut strips with kitchen shears. Sprinkled. Worked fine.




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