When it's tomato time in New Jersey, there are no amount of ways in which to enjoy them: sliced, with just a sprinkle of salt, in a salad, made into a fresh tomato sauce, etc. One additional way that I take advantage of their sweet flavor is baking them into a pie with cheese. This has become one of the ways I like them best and everyone who has eaten the pies has enjoyed them, as well. The recipe follows:
TOMATO CHEESE PIE
1) Ripe tomato cut into uniform slices and blotted on paper towels to remove some of the tomato water.
3) Cheese ( Swiss, Fontina, Gruyere, Jarlsburg or any other cheese you prefer) in slices or grated.
4) Grated Parmesan or Romano cheese.
5) Salt and pepper.
Heat oven to 375F.
Put pie dough (homemade or store bought) into pie plate. Punch several holes in bottom of pie dough using a fork. Place in oven until lightly browned: 10 -15 min.
Remove and let cool.
Add a layer of cheese and top with a layer of tomato slices. Lightly sprinkle with salt and pepper. Repeat one more time. Top with Parmesan or Romano cheese spread evenly over the top tomato layer.
Bake until cheese is melted and pie is hot: 15-30 min depending on your oven.
Remove and allow pie to cool for several minutes for the cheese to firm up, then eat and enjoy!