Farmer’s Tomato Pie
“This was one of my grandfather’s recipes. He used to serve this at his restaurant in Atlanta and everyone loved it." - Jon Dillard, Commerce, Ga.
1 refrigerated pie crust (unbaked)
1 ½ cups shredded Italian blend cheese or shredded mozzarella cheese
4 cloves garlic, minced
2 Tbsp. fine dry bread crumbs
2 lbs. ripe tomatoes, cut into wedges (about 6 cups)
1 cup cherry tomatoes, halved
1/ tsp. salt
¼ to ½ cup loosely packed small fresh basil leaves or ¼ cup shredded fresh basil leaves
Preheat oven to 450 degrees Fahrenheit. Unfold pie crust. On a lightly floured surface, roll crust to a 12-inch circle and place into a 9 to 9 ½ inch quiche dish or pie plate. Trim edges and fold under extra pastry. Line the pastry with double thickness of aluminum foil and bake for 8 minutes, remove foil and bake for an additional 4 to 5 minutes until pastry is dry, then remove.
Reduce oven temperature to 375 degrees Fahrenheit.
Sprinkle 1/3 cup of cheese evenly over the baked pie shell, then sprinkle the minced garlic over the cheese. Next, sprinkle with 2 teaspoons of the bread crumbs. Then, top with 1/3 of the tomato wedges, 1/3 of the cherry tomatoes and 1/3 of the remaining cheese. Top with 2 teaspoons of breadcrumbs.
Repeat with another 1/3 of the tomato wedges, cherry tomatoes, cheese and 2 teaspoons of breadcrumbs. Top with all remaining tomatoes and cheese. Sprinkle with salt. This completes the pie.
Bake for 20 to 25 minutes or until pastry is golden brown.
When done, remove and sprinkle with basil leaves. Let stand 5 to 10 minutes before serving.