Tomato Pie

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

Info

  • Prep: 20
  • Cook: 30
  • Serves: 6-8
  • Source
stars  from 1 votes

Directions

  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.
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