Tomato pie

Guest is Heidi Billotto

www.heidibillottofood.com

Heidi’s Taste of Summer Tomato Pie

Recipe by Charlotte Culinary Expert Heidi Billotto

HeidiBillottoFood.com

 

recipe for a 1 crust pie crust

3-4 firm but ripe local tomatoes cut into thick slices, or use small chopped tomatoes, or a combo of both

fresh basil

Fine grated Parmigiano Reggiano

Panko Crumbs

1 local egg

1 local egg yolk

1 cup local whole milk or heavy cream

 

Roll the pie crust out to 1/4 inch thickness and fit into a 9-inch French false-bottomed tart pan. Layer tomatoes basil, grated Parmesan and Panko crumbs in the crust until you come to the top - finish with a layer of Tomatoes. Combine the eggs and milk, Pour the custard into the filled pie shell. Top with shredded basil, panko crumbs and cheese. Carefully place the pan on a baking sheet and bake the pie in a preheated 350 degree oven for 20-25 mins,

Cool slightly, remove from the pan and cut into wedges. Drizzle with balsamic vinegar before serving.

 

 


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment
More Stories