Julie's Heirloom Tomato-Pesto Pie: Reader Recipe Of The Week

Los Angeles CA

09 July, 2021

4:20 PM

Description

Juicy, colorful heirloom tomatoes a real treat, especially when paired with creamy ricotta cheese. This week Cooking with Courtney is sharing a recipe from Julie of Norwalk, California, who sent in a family recipe that takes this pairing to the next level: Heirloom tomato pie. Julie said this delightful recipe is based on a treat that her sister-in-law in Chicago cooked up. "She served this with a bowl of homemade minestrone soup," Julie wrote. "Deliciously good!" Just how deliciously good is this pie? It's made with four kinds of cheese, so you be the judge. As fate would have it, this is a big week for savory, summery pie recipes here on Patch. I recently shared my recipe for a summer harvest quiche with zucchini and corn (and yes, more cheese) if you're looking for a new project to tackle after making Julie's drool-worthy recipe. But anyway, let's dive in. Thanks, Julie! Ingredients 2 frozen pie crustsbasil pesto (enough to lightly coat the inside of 2 pie crusts)4 heirloom tomatoes (mixed colors), cut into 1/4 inch slices with seeds removedapprox. 15 leaves fresh basil, julienned (try stacking the leaves and rolling up like a cigar for easier cutting)1-2 cups shredded Gruyere cheese1 cup shredded mozzarella3/4 cup grated Pecorino Romano cheese 1 small container of whole milk ricotta cheeseextra virgin olive oilsalt and pepper to taste Instructions Preheat oven to 375F.Poke holes around the bottom and sides of the pie crust and bake crust, according to directions on package.While crust is cool, lightly coat the inside sides and bottom with basil pesto.Now the fun part! Layer tomato slices on the bottom of the pie crust, then add shredded and grated cheeses, dot with pesto, and add basil, and lightly salt (optional) and pepper. Repeat this process until you reach the top of the pie crust.Place pie on a cookie sheet to avoid spillage and bake pie for 45 minutes, or until the cheese bubbles.Let pies cool 10 to 15 minutes before serving. Read more Cooking with Courtney columns and submissions. Patch Wants To Feature Your Recipe Whether you're new to cooking or a seasoned veteran (pun intended), we want to feature your recipe as a Cooking with Courtney Reader Recipe of the Week! Use the form below to share your recipe. (Can't see the form? Click here or email your recipe to [email protected]) Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series. Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.