Black Olive And Tomato Pie
Category: Breakfast & Brunch
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 pastry shell, 9-inch size
- 2 medium tomatoes, sliced*
- 3/4 teaspoon salt
- 1/4 cup flour
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup sliced black olives
- 1 cup minced green onions
- 3 ounces provolone cheese, thinly sliced
- 2 eggs, lightly beaten
- 1 cup grated Cheddar cheese
- 1 cup heavy cream
* Slice tomatoes into 7 slices, 1/2-inch thick each. Preheat oven to 425 degrees F. Prick pastry shell and bake for 12 minutes. Remove shell and reduce temperature to 375 degrees F. Place tomato slices on absorbent paper and sprinkle with 1/4 teaspoon salt. Drain for 15 minutes, turning once. Dip in flour seasoned with 1/2 teaspoon salt and pepper and saute quickly in heated oil. Arrange olives and all but 2 tablespoons onion in bottom of pastry shell. Cover with Provolone slices and top with tomatoes. In a bowl, mix egg, cheddar cheese, and cream. Pour over tomatoes. Bake for 45 minutes, or until knife inserted comes out clean. Sprinkle with remaining 2 tablespoons onions and cool 5 minutes before cutting.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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