Shindig 411

Savor summer tomatoes with this easy recipe that’s perfect for entertaining from

Elizabeth W. Gift Baskets!

Happy Labor Day!

DEEP DISH TOMATO PIE

This rich, cheesy pie is great as a main course for a summer brunch, or can be cut into thinner wedges for a dinner party appetizer. Use whatever tomatoes you like. For the pie in the photo I used a mix of heirloom German and Mr. Stripey tomatoes, which I (proudly) grew in my own garden.

INGREDIENTS

(Makes 6 main course servings)

Pastry dough for a single crust pie

1 cup each shredded Cheddar, Monterey Jack and Mozzarella cheese

2 large tomatoes, cut into thin (about ¼-inch) slices

2 tablespoons olive oil

1 teaspoon dried oregano

Salt & freshly ground black pepper, to taste

2 scallions, thinly sliced

¼ cup fresh breadcrumbs

2 tablespoons butter, melted

2 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh basil

DIRECTIONS

1. Preheat the oven to 375 degrees. Fit the pastry dough into a glass deep dish pie plate and prick all over with a fork.
2. Toss together the Cheddar, Monterey Jack and Mozzarella cheeses and sprinkle evenly over the pie crust. Lay the tomato slices on top, slightly overlapping in a circular pattern, covering the entire top of the pie. Drizzle with the olive oil. Sprinkle with the dried oregano, salt and pepper.
3. Mix together the breadcrumbs and melted butter and sprinkle on top, along with the sliced green onions.
4. Bake for 35 to 40 minutes. Remove from the oven and sprinkle with the Parmesan. Let sit for at least 15 minutes before slicing. Sprinkle with the chopped fresh basil, cut into wedges and serve.

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