Fresh Tomato Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 3 lbs tomatoes
• 8 ounces gruyere cheese
• 4 ounces swiss cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 4 ounces parmesan cheese
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil

Directions

1. 1

   Preheat oven to 350F degrees.

2. 2

   Peel tomatoes and slice in 1/2" thick pieces. Place on a rack or colander to drain. Salt all the pieces to draw out the moisture. Let them drain 30 minutes.

3. 3

   Place crust in pie plate, preferrably glass. Bake until slightly browned, and cool on a rack before filling.

4. 4

   Chop or grate the Gruyere and Swiss cheeses into large flakes. Mix the two together. Grate the Parmesan to use as a topping and set aside. Combine the basil and parsley in a small bowl.

5. 5

   Put a layer of the combined cheese in the pie shell. Top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. Sprinkle on the basil/parsley mixture, plus salt and pepper. Repeat the layers. Drizzle on the olive oil. Top off with the parmesan cheese.

6. 6

   Wrap foil around the edges to protect the crust from burning. Bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. Let cool 10 minutes before cutting. Serve warm or room temperature.