Tarte A La Tomate (tomato-cheese Pie) – T/l
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | 9-inch pie shell | |
| 1 | lb | Gruyere cheese, thinly |
| sliced | ||
| 3 | Tomatoes, slice 1/2" thick | |
| Salt | ||
| Fresh ground black pepper | ||
| 1 | t | Dried basil OR 1 T. fresh |
| basil | ||
| 2 | T | Parmesan cheese, grated |
| 2 | T | Butter, melted |
INSTRUCTIONS
Sprinkle the tomato slices with salt and allow to drain for about 1/2 hour. Preheat oven to 375. Arrange the cheese slices onthe bottom of the pastry shell - slightly overlapping, and place the drained tomatoe slices side by side on top. Sprinkle with a few grindings of pepper and the basil and Parmesan cheese. Dribble themelted butter over the tomatoes. Bake in upper thir of oven for 25 minutes, or until the cheese is melted and the top of the pie is golden brown. Serve hot or warm. NOTE: An 8-inch square baking dish may be used. Recipe by: T/L Foods of the World - The Cooking of Provincial France Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2188
Calories From Fat: 1527
Total Fat: 173.8g
Cholesterol: 568.8mg
Sodium: 1992.5mg
Potassium: 1144.3mg
Carbohydrates: 16.1g
Fiber: 10.9g
Sugar: 2.2g
Protein: 145.9g