Tuesday night I made a tomato pie, inspired by Smitten Kitchen’s recipe. (I made hers last week which was really yummy but wanted to change it up).
I got this new sea salt and was really excited to use it so I totally over salted but it was still tasty. (I revised for this recipe). This is a take on the Caprese Salad.
Pre-heat oven to 450.
2 pie crusts (I used the store bought because it was 8pm and I was starving).
4 cups tomatoes – seeded and chopped (I used roma and heirloom tomatoes).
1/4 cup fresh basil – chopped into ribbons
1 clove of garlic – minced
1 tsp salt
1/2 cup feta
1 cup fresh mozzarella – large dice
1 egg – beaten
Brush beaten egg on the bottom of the pie crust to prevent from getting soggy. Place remainder of egg and all of the other ingredients in bowl and toss to mix and coat evenly. Pour into pie crust. Top pie with second crust and pinch edges together to prevent the pie from spilling out. Cut slits in the top of the crust so your little pie can breath. On bottom rack of oven place a cookie sheet to catch the drips. Put your pie on a rack in the middle of the oven. Bake for 30 minutes. Cover with foil and bake for another 30-40 minutes. If you cut into it and it is really runny, leave it in a little longer. Also, the more it cools, the less runny it will be. Yummo.