Crumb Topped Four Cheese Tomato Pie
Appetizer, Breakfast, brunch, Main Course, Side Dish
deep dish pie crust refrigerated, frozen or homemade
thick slices vine ripened tomatoes (About 4 medium size tomatoes)
kosher salt and black pepper to taste
shredded mozzarella cheese
shredded provolone cheese
garlic-herb cheese, softened (i.e. Alouette or Boursin)
grated Parmesan cheese
Place the tomato slices in a single layer on doubled paper towels. Season with kosher salt then gently press another single sheet paper towel on top. Let sit for 15 minutes.
Preheat the oven to 375°F. Place the pie crust onto a baking sheet and prick the bottom with a fork. Par-bake for 6 minutes then lower the oven temperature to 350°F.
Mix together the shredded cheeses and divide into thirds. Sprinkle 1/3 on the bottom of the par-baked crust.
Layer 1/2 of the tomato slices slightly overlapping over the cheese. Season lightly with black pepper and spread with 1/2 of the garlic-herb cheese.
Repeat with shredded cheese, tomato slices, black pepper, and spread with garlic-herb cheese. Sprinkle with the final 1/3 of shredded cheese.
In a small bowl, mix together the melted butter, panko breadcrumbs, Parmesan and garlic salt. Sprinkle on top.
Bake for 40 minutes until golden and bubbly. Rest on the counter for at least 20 minutes before cutting.
Serve warm or at room temperature,
Low fat dairy works very well in this tomato pie. Light butter, 2% shredded cheese and light garlic-herb Alouette cheese.