• 1 refrigerated ready-to-use pie crust
  
• 2 leeks (1 1/4 lb.), root ends trimmed, tops cut so about 1 in. pale green remains
  
• 3 tsp olive oil, divided
  
• 2 Tbsp each minced garlic and fresh oregano leaves
  
• 1 tsp each salt and pepper
  
• 1/4 cup Italian seasoned bread crumbs
  
• 1 cup Mexican-style shredded Cheddar Jack (Chedder and Monterey Jack cheeses)
  
• 2 large (1 1/4 lb.) tomatoes, each cut in 12 wedges
  

1. Heat oven to 450°F. Following directions on package, line 9-in. pie plate with crust and bake as directed 9 minutes. Reduce oven temperature to 350°F.
   
2. While crust bakes and cools, cut leeks lengthwise in quarters, then thinly slice (about 4 cups). Place in a bowl of water; stir to loosen grit between leaves. Let grit settle to bottom, then lift leeks to a colander; drain well.
   
3. Heat 2 tsp oil in large nonstick skillet over medium heat. Add leeks; sauté 6 minutes or until soft. Add garlic oregano, salt and pepper; sauté until fragrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
   
4. Sprinkle 1 cup leeks mixture over bottom of crust; sprinkle with cheese. Lay tomato wedges on their sides around edges and center. Top with remaining leeks mixture; sprinkle crumbs around edge.
   
5. Bake 35 minutes or until hot and tomatoes are soft. Remove from oven; let stand at least 5 minutes, but no more than 1 hour, before serving.
   

Labels: spring recipes, summer recipes, tomato pie

posted by Anita C. Brown @ 4:14 PM Saturday, October 20, 2007