Summer Tomato Pie
By: Patricia Stagich
Published: Tuesday, July 5, 2011 - 3:09pm

Ingredients




9 inch frozen pie shell, thawed
3 inches large beefsteak tomatoes, cut into 1/2 thick slices
Kosher salt for sprinkling
1/4 cup Dijon mustard
1 cup grated Gruyere cheese
1 tablespoon parsley, finely chopped
1 tablespoon fresh thyme, chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Salt and Pepper

Preparation

1 Preheat oven to 375 degrees F. 2 Blind bake pie shell lined with foil and fill with beans for rice.  Bake for 20 minutes.  Let cool. 3 Sprinkle tomatoes with salt and drain on paper towel for 10-15 minutes.  Pat dry. 4 Spread mustard over the bottom of the shell and sprinkle with cheese. 5 Arrange tomatoes over the cheese in one overlapping layer.  Bake until pastry is golden brown and tomatoes are very soft; 35-40 mins. 6 In a small bowl, stir together the parsley, thyme, garlic and olive oil.  Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. 7 Serve at room temperature.