Nancy's Tomato Pie

A great summer time side or appetizer. You will never have left overs!!

ingredients

1 unbaked pie crust
6 large ripe tomatoes, sliced and drained
Dijon mustard
1 cup grated mozzarella cheese
1 T olive oil (about)
4 cloves fresh garlic, minced
4 T fresh chopped basil

directions

1
Spread Dijon mustard on the bottom of the pie crust. Top with cheese and then half of the tomato slices. Drizzle with half the olive oil and top with half the garlic and basil.
2
Layer remaining tomatoes and drizzle with remaining olive oil and top with remaining basil and garlic.
3
Bake at 425 for about 1 hour. Cover with foil near the end if needed to avoid scorching. Serve sliced like a pie. Yum!!!

notes

Nancy is the mom of one of my best friends (Matthew). She is an awesome chef from what I hear. She gave me this recipe and was correct when she said that it is hard to stop eating the whole pie! All ingredients above are approximate! I don't measure!

Source: Allison