Tomato-Leek Pie

Tomato-Leek Pie
Serves 6
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr 5 min
Ingredients
  1. ½ (15-oz.) package refrigerated pie crusts
  2. 2 medium-size red tomatoes
  3. 2 medium-size yellow tomatoes
  4. 1 green tomato
  5. ½ tsp. kosher salt
  6. 1 medium leek
  7. 2 Tbsp. butter
  8. ¼ tsp. pepper
  9. ½ cup grated Parmesan cheese
  10. ½ cup light mayonnaise
  11. 1 large egg, lightly beaten
  12. Garnish: fresh flat-leaf parsley sprigs
For the Crust
  1. Preheat oven to 450. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
  2. Bake at 450 for 8 to 10 minutes or until golden brown. Remove from oven, and let cool 5 minutes. Reduce oven temperature to 375.
For the filling
  1. Cut tomatoes into ¼-inch slices. Place tomatoes on a paper towel-lined wire rack. Sprinkle tomatoes with kosher salt. Let stand 20 minutes.
  2. Pat dry with paper towels.
  3. Remove and discard root end and dark green top of leek. Cut in haft length-wise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.
  4. Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender.
  5. Layer leek on bottom of prepared crust. Top with tomato slices, and sprinkle with pepper. Stir together cheese, mayonnaise, and egg in a medium bowl until blended. Spread cheese mixture over top of tomatoes.
  6. Bake at 375 for 30 minutes or until thoroughly heated. Let stand 10 minutes. Garnish, if desired.
Manassero Farms https://www.manasserofarms.com/