| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
9-inch pie shell |
| 1 |
lb |
Gruyere cheese; thinly sliced |
| 3 |
lg |
Tomatoes; slice 1/2" thick |
|
|
Salt |
|
|
Fresh ground black pepper |
| 1 |
ts |
Dried basil OR 1 T. fresh basil |
| 2 |
tb |
Parmesan cheese; grated |
| 2 |
tb |
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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