Friday, September 11, 2009
A few people asked for the Tomato-Cheese Pie recipe yesterday. Silly me... I should have thought to post it. Here it is:
(Note: Proportions given are for the cookie sheet sized tray shown. The beauty of this recipe is that you can guesstimate the amounts for whatever size you like. It's almost impossible to mess it up.)
- 2 boxes Jiffy pie crust mix
(I could have used a third box for this size, but didn't feel like running out to the store again for the fourth time this week. So I made the crust thinner.)
- 1-2 hunks of any semi-soft cheese, sliced to a bit less than 1/4" thick.
(I usually use Fontina. Gouda, Gruyere or a soft Provolone work well too. My grandmother used to get those little wedges of cheese that came individually wrapped in foil that never came off in one piece and stuck to everything.... what a pain!)
- Sliced tomatoes
- Grated Parmesan cheese
- About 1/2 stick butter, melted
- Oregano & Black Pepper
Prepare the pie crust mix according to box directions. Bake crust until golden-brown. Remove from oven and let cool slightly. Layer cheese over crust. Layer tomatoes over cheese. Sprinkle Parmesan cheese over all. Sprinkle Oregano and Pepper to taste. Drizzle with melted butter. (I didn't say this was a low-cal dish!) Bake at 375° for 25 minutes. Let sit for a few minutes before serving. Enjoy!