Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pie crust |
| 4 \N | Eggs; at room temperature |
| 1 tablespoon | Olive oil |
| 4 larges | Garlic cloves; minced |
| 4 mediums | Tomatoes; peeled and seeded |
| 1 tablespoon | Tomato paste |
| ¼ teaspoon | Dried thyme |
| 1 tablespoon | Fresh basil; chopped |
| ⅔ cup | Lowfat 1% milk |
| ¼ pounds | Gruyere cheese |
| ¼ cup | Parmesan cheese; grated |
| 2 larges | Tomatoes; sliced 1/4\" thick |
Preheat the oven to 350#161#F. Brush the bottom of the crust with some of the beaten egg, and prebake the crust for 5 minutes.
Heat the olive oil in a heavy-bottomed saucepan or non-stick skillet over low heat. Add the garlic and cook, stirring, for 30 seconds to a minute, until fragrant and beginning to color. Add the chopped tomatoes, tomato paste, and salt and cook over medium-low heat, stirring, until you have a fairly thick paste, about 20 minutes. Stir in the thyme, basil and pepper and adjust the seasonings. Remove from the heat.
Beat together the milk and remaining eggs. Stir in the tomato mixture and cheeses.
Line the bottom of the partially baked piecrust with the sliced tomatoes.
Pour in the tomato mixture. Bake for 45 minutes or until a knife inserted in the middle comes out clean. Let sit for 15 to 20 minutes before serving.
Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...
NOTES : The piecrust of your choice can be used: Greek piecrust or yeasted olive oil pastry from the Index, or traditional savory tart dough.