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Chunky Tomato Cheese Pie


5 tomatoes
pasty for 9-inch pie shell
2 cups Cheddar cheese cubes
1/2 cup Italian style bread crumbs
2 tablespoon all-purpose flour
1 tablespoon sugar
2 tsp. salt
1/2 cup thin Cheddar cheese strips

Preheat oven to 375. Cut 4 of tomatoes into cubes, slice remaining tomato. On a lightly floured surface roll out pastry; fit into a 9-inch pie pan and flute edges.

In a large bowl combine tomato cubes, cheese cubes, bread crumbs, flour, sugar and salt. Toss until well blended. Spoon into pie shell. Bake 30 minutes, until cheese cubes melt and tomato cubes are soft. Remove from oven and garnish with tomato slices. Remove from oven and garnish with tomato slices. Add cheese slices. Return to oven and bake 10 minutes longer or until cheese is melted and tomatoes are soft. Cut into wedges and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.