Heirloom Tomato Pie

1. 1

   Heat oven to 375. Placed sliced tomatoes in a single layer on paper towels. Sprinkle one side with 1/4 tsp of the salt; let stand for 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with remaining 1/4 tsp salt.

2. 2

   Meanwhile, fit piecrust into a 9-inch pie plate. Sprinkle bread crumbs evenly on the bottom. Place half the mozzarella over the bread crumbs, along with a third of the tomatoes and a third of the basil. Sprinkle with 2 tbsp of the Parmesan. Layer with a third of the tomatoes, a third of the basil and remaining mozzarella. Layer with remaining tomatoes, basil and parmesan. Season with pepper and if desired, brush edges of crust with beaten egg.

3. 3

   Bake at 375 for 40 to 45 minutes, until crust is browned. Cool 10 to 15 minutes before slicing.

4. 4

   Note: Pie will have moisture. For a less wet pie, seed the tomatoes.

* Per serving · 4 servings · Values may vary.

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