"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Tomato Pie

Published by: Sarah

  • Mar
  • 26

1 Prebaked Pie Shell
1-2 Beef Steak Tomatoes
Dijon Mustard
¾ c. Gruyere Cheese, grated
2 tsp Fresh Garlic, chopped
2 T Fresh Thyme Leaves
½ c. Parsley, chopped
½ c. Olive Oil

Preheat oven to 400°.
Slice the tomato into ¼” thick slices.
Lay out on a cutting board.
Sprinkle with kosher salt and let sit for 5 minutes.
Pat dry.
Spread a thin layer of Dijon mustard in the bottom of the pie shell.
Add the cheese then tomatoes (overlapping the tomatoes in a circle).
Bake for 10 minutes.
Mix together garlic, thyme, parsley & oil & top the pie.
Serve warm or at room temperature.


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