====== Tomato Pie ======
{{recipes:baking:tomato_pie:tomatopie.jpg?600|}}
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===== Ingredients =====
  * 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
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===== Info =====
  * **Prep:** 20
  * **Cook:** 30
  * **Serves:** 6-8
  * [[http://gardenandgun.com/article/tomato-pie-recipe|Source]]


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===== Directions =====
  - Preheat oven to 400 degrees.
  - 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.
  - 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.
  - In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.   
  - Bake 30 minutes, or until topping and crust are golden brown.

{{tag>shallots mustard pie pie_shell tomato goat_cheese basil balsamic_vinegar parmesan reg:southern}}
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