- - PIE -
- 9 inch pie shell, baked
- 5 medium tomatoes, peeled and sliced
- Dijon mustard
- 10 basil leaves, chopped
- 1 cup Gruyere cheese
- - TOPPING -
- 1 tablespoon thyme leaves, chopped
- 1 tablespoon parsley leaves, chopped
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Step 1: Preheat oven to 375 degrees F.
Step 2: Sprinkle the tomatoes with salt and drain in a colander for 15 minutes. Spread mustard over the bottom of the pie shell. Sprinkle Gruyere cheese over the bottom of the pie shell. Arrange the tomatoes over the cheese and sprinkle with chopped basil between layers. Bake until pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
Step 3: In a bowl, stir together the parsley and thyme, garlic, olive oil, salt and pepper to taste. Sprinkle the mixture over top while the pie is hot out of the oven, spreading with the back of a spoon. Serve hot or room temperature.