Summer Tomato Pie

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Blind bake pie shell lined with foil and fill with beans for rice. Bake for 20 minutes. Let cool.

3. 3

   Sprinkle tomatoes with salt and drain on paper towel for 10-15 minutes. Pat dry.

4. 4

   Spread mustard over the bottom of the shell and sprinkle with cheese.

5. 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. 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. 7

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.