Tomato Pie

• 1 unbaked pie shells single crust
• 2 cups dried beans or uncooked rice or pie weights
• 1 1/2 pounds fresh tomatoes very ripe
• 3 cloves garlic minced or grated
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 2 large eggs lightly beaten
• 1 cup cottage cheese 4% fat
• 1 cup panko breadcrumbs
• 1 1/2 cups shredded mozzarella cheese divided
• 1/2 onion small, yellow, thinly sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons fresh basil minced or chiffonade

1. Preheat oven to 450F.
2. Line pie pan with unbaked crust and crimp. Fit a piece of parchment paper into the pie crust. Fill the crust with dried beans or rice. Transfer to the oven and blind bake for 20 minutes. Remove from oven and let cool for 10 minutes.
3. Spray cooling rack with cooking spray. Place cooling rack over a rimmed cookie sheet or sheet pan.
4. Core tomatoes and cut them into 1/2-inch slices. Lay out slices on a cooling rack over a rimmed cookie sheet.
5. Whisk together salt, olive oil, and garlic. Brush oil mixture over tomatoes. Roast tomatoes for 20 minutes (can be done while pie crust is baking).
6. Lower oven temperature to 400F.
7. Combine cottage cheese, 1 cup shredded mozzarella, egg, breadcrumbs, basil, and red pepper flakes. Mix well.
8. Layer the bottom of the cooled crust with tomatoes. Distribute half of onion slices in a thin layer on top of tomatoes followed by a layer of 1/2 of cottage cheese mixture. Repeat layers one more time. Top with remaining tomato slices followed by remaining 1/2 cup of mozzarella.
9. Bake for 40 minutes or the mozzarella is slightly browned. Remove from oven and let cool completely (about two hours) so that it slices perfectly.

crust, beans, tomatoes, garlic, olive oil, kosher salt, eggs, cottage cheese, breadcrumbs, mozzarella cheese, onion, red pepper, fresh basil

Taken from www.yummly.com/recipe/Tomato-Pie-9075837 (may not work)