Fresh Tomato Pie

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 1 unbaked 9-inch pie crust
• 3 lbs tomatoes
• 8 ounces gruyere cheese
• 4 ounces swiss cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 4 ounces parmesan cheese
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 350f degrees.
• 2 peel tomatoes and slice in 1/2" thick pieces. place on a rack or colander to drain. salt all the pieces to draw out the moisture. let them drain 30 minutes.
• 3 place crust in pie plate, preferrably glass. bake until slightly browned, and cool on a rack before filling.
• 4 chop or grate the gruyere and swiss cheeses into large flakes. mix the two together. grate the parmesan to use as a topping and set aside. combine the basil and parsley in a small bowl.
• 5 put a layer of the combined cheese in the pie shell. top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. sprinkle on the basil/parsley mixture, plus salt and pepper. repeat the layers. drizzle on the olive oil. top off with the parmesan cheese.
• 6 wrap foil around the edges to protect the crust from burning. bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. let cool 10 minutes before cutting. serve warm or room temperature.