Recipes
Tomato Pie
Details
- Prep Time:
20 min - Cook Time:
50 min - Ready In:
1 hour, 10 min
Servings: 6 pieces
Ingredients
- 1 refrigerated ready-to-use pie crust
- 1 1/4 pounds leeks (root ends trimmed, tops cut so about 1 in. pale green remains)
- 3 teaspoons olive oil
- 2 tablespoons garlic (minced)
- 2 tablespoons fresh oregano leaves
- 1 teaspoon each salt and pepper
- 1 cup Italian seasoned bread crumbs
- 1 cup Mexican-style shredded Cheddar Jack (Chedder and Monterey Jack cheeses)
- 2 larges tomatoes (each cut in 12 wedges)
Directions
- 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.
- 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.
- Heat 2 tsp oil in large nonstick skillet over medium heat. Add leeks; saute 6 minutes or until soft. Add garlic oregano, salt and pepper; saute 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.
- 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.
- 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.