Zutaten für Tuscany Tomato Pie
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Zubereitung von Tuscany Tomato Pie
- Preheat oven to 200°C (400°F).
- Prepare the pie crust (store-bought or homemade).
- Slice 2 large fresh tomatoes into ¼-inch thick rounds.
- Chop ½ cup sun-dried tomatoes (oil-packed, drained).
- Finely chop 2 cloves of garlic.
- Spread 1 tablespoon Dijon mustard on the bottom of the pie crust and sprinkle with 1 tablespoon all-purpose flour.
- Layer the fresh tomato slices evenly over the mustard.
- Sprinkle the chopped sun-dried tomatoes and ¼ cup pine nuts over the fresh tomatoes.
- Arrange 8 ounces of sliced fresh mozzarella over the tomatoes.
- In a medium bowl, whisk together 3 large eggs, ½ cup heavy cream, the chopped garlic, 2 tablespoons chopped fresh basil, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Pour the egg mixture evenly over the tomatoes and cheese.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Let cool for 10-15 minutes before slicing and serving. For a Greek twist, substitute 8 ounces of crumbled feta cheese for the mozzarella and add ½ cup sliced Kalamata olives along with the sun-dried tomatoes.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
43g
Carbs
7g
