Tomato-Leek Pie
Tomato-Leek Pie requires about 58 minutes from start to finish. This recipe makes 6 servings with 466 calories, 9g of protein, and 29g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, leek, garnish: flat-leaf parsley sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Bake at 450 for 8 to 10 minutes or until golden brown.
Remove from oven, and let cool 5 minutes. Reduce oven temperature to 37
Cut tomatoes into 1/4-inch slices.
Place tomatoes on a paper towel-lined wire rack.
Sprinkle tomatoes with kosher salt.
Let stand 20 minutes. Pat dry with paper towels.
Remove and discard root end and dark green top of leek.
Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.
Melt butter in a large skillet over medium heat; add leek, and saut 3 to 5 minutes or until tender.
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.
Bake at 375 for 30 minutes or until thoroughly heated.