Heirloom Tomato Pie EntréeVegetarian “This recipe was torn out of a magazine nearly 15 years ago and instantly became a family favorite, especially when made with heirloom tomatoes fresh from the garden or farmer’s market. When paired together, the pie’s flavors become richer and the wine’s fruity notes brighten.” Robynn Chapman, Wine Club Manager Serves: 4-6 Ingredients: 2 ½ lbs heirloom tomatoes, sliced ¼” thick ½ tsp salt, divided 9″ pie crust, frozen or homemade ¼ cup plain bread crumbs 8 oz fresh mozzarella, sliced ⅛” thick ½ cup fresh basil leaves ¼ cup shredded parmesan, divided ⅛ tsp black pepper, freshly ground 1 egg, beaten Method of Preparation: Make your preferred pie crust recipe or, if using frozen, set it out to thaw. Heat oven to 375°. Place sliced tomatoes in a single layer on paper towels. Sprinkle one side of tomatoes with ¼ tsp salt; let stand for 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with remaining ¼ tsp salt. Place pie crust in a 9″ pie dish. Sprinkle bread crumbs evenly on top of the pie crust. Place half the mozzarella over the bread crumbs, along with a third of the tomatoes and a third of the basil. Sprinkle with 2 Tbsp parmesan cheese. Layer with a third of the tomatoes, a third of the basil and remaining mozzarella. Top with remaining tomatoes, basil and parmesan. Season with pepper and brush edges of crust with beaten egg. Bake for 40 to 50 minutes, or until crust is browned. Cool 10 to 15 minutes before slicing. Note: Pie will have moisture. For a less wet pie, seed the tomatoes.
