Sunday, October 14, 2012
Harvest tomato pie
1 pie crust
2 large, home-grown heirloom tomatoes
3 tbsp home-made basil pesto
3 tsp dried oregano
4 oz Feta cheese
2 oz Parmesan cheese
3 oz Monterey jack cheese
Preheat the oven to 425 F. Roll out the pie crust and place into a 10-inch tart shape.
home-made basil pesto. Spread the grated Parmesan and Monterey jack cheeses on top.
Allow to rest for 5 minutes and serve still hot. This does not store well (it will get soggy).