Tomato Pie Recipe

• 4 shallots, minced
• 3 garlic cloves, minced
• 4 tbsp. extra virgin olive oil, divided
• 1 tbsp. Dijon mustard
• 9-inch pie shell
• 1 lb. assorted heirloom tomatoes, sliced 1/4-inch thick
• 3 oz. goat cheese, crumbled
• 1/2 oz. fresh basil chiffonade
• 1 tbsp. Grenache vinegar
• 1/2 cup fresh bread crumbs
• 1 oz. grated Parmesan cheese
• Salt and pepper

1. Preheat oven to 400 degrees.
2. In a small pan, saute shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
3. Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.
4. In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.
5. Bake 30 minutes, or until topping and crust are golden brown.

shallots, garlic, extra virgin olive oil, mustard, pie shell, tomatoes, goat cheese, fresh basil chiffonade, vinegar, fresh bread crumbs, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/tomato-pie-recipe-52878351 (may not work)