Ingredients
- 1/2 15 ounce package (1 crust) folded refrigerated unbaked piecrust
- 1 1/3 cups shredded Italian blend cheese or shredded mozzarella cheese (5-1/2 ounces)
- 4 cloves garlic, minced
- 2 tablespoons fine dry bread crumbs
- 2 pounds ripe tomatoes, cut into wedges (about 6 cups)
- 1 cup halved cherry tomatoes (about 6 ounces)
- 1/2 teaspoon salt
- 1/4 - 1/2 cup loosely packed small fresh basil leaves
Directions
-
Preheat oven to 450 degree F. Unfold piecrust according to package directions.
On a lightly floured surface, roll crust to a 12-inch circle. Place in a 9- to 9-1/2
-inch quiche dish or 9-inch pie plate. Trim edges, if necessary. Fold under extra
pastry. If using pie plate, crimp edge as desired. Do not prick pastry. Line the
pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes.
Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven.
-
Reduce oven temperature to 375 degree F. Sprinkle 1/3 cup of the cheese
evenly over baked pie crust. Sprinkle minced garlic and 2 teaspoons of the
bread crumbs over cheese. Top with one-third of the tomato wedges, one-third
of the cherry tomatoes, and 1/3 cup of the remaining cheese. Sprinkle with 2
teaspoons of the remaining bread crumbs.
-
Repeat with another one-third of the tomato wedges, one-third of the cherry
tomatoes, and 1/3 cup of the cheese. Sprinkle with remaining bread crumbs.
Top with remaining tomato wedges, cherry tomatoes, and cheese. Sprinkle
with salt. (Crust will be quite full.)
-
Bake in the preheated oven for 20 to 25 minutes more or until pastry is golden
brown and tomatoes are just starting to brown on top. Remove from oven to a
wire rack and sprinkle with basil leaves. Let stand for 10 minutes before serving.
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