Crumb Topped Four-Cheese Tomato Pie

• Vegetarian

• Produce

  • 1 16 (1/4-inch slices Vine-ripened tomatoes

• Baking & Spices

  • 1/4 tsp Garlic salt
  • 1/2 tsp Kosher salt and black pepper

• Bread & Baked Goods

  • 1 (9-inch deep dish pie crust, frozen or homemade refrigerated
  • 3 tbsp Panko breadcrumbs

• Dairy

  • 1 (6.5 oz garlic-herb cheese
  • 1 tbsp Butter
  • 1 cup Mozzarella cheese
  • 1 tbsp Parmesan cheese, grated
  • 1 cup Provolone cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (9-inch) deep dish pie crust refrigerated, frozen or homemade
• 16 (1/4-inch) slices vine ripened tomatoes (About 4 medium size tomatoes)
• ½ tsp kosher salt and black pepper to taste
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1 (6.5) oz garlic-herb cheese, softened (i.e. Alouette or Boursin)
• Crumb topping:
• 1 Tbsp butter, melted
• 3 Tbsp panko breadcrumbs
• 1 Tbsp grated Parmesan cheese
• ¼ tsp garlic salt

Directions

• Place the tomato slices in a single layer on doubled paper towels. Season with kosher salt then gently press another single sheet paper towel on top. Let sit for 15 minutes.
• Preheat the oven to 375°F. Place the pie crust onto a baking sheet and prick the bottom with a fork. Par-bake for 6 minutes then lower the oven temperature to 350°F.
• Mix together the shredded cheeses and divide into thirds. Sprinkle ⅓ on the bottom of the par-baked crust.
• Layer ½ of the tomato slices slightly overlapping over the cheese. Season lightly with black pepper and spread with ½ of the garlic-herb cheese.
• Repeat with shredded cheese, tomato slices, black pepper, and spread with garlic-herb cheese. Sprinkle with the final ⅓ of shredded cheese.
• In a small bowl, mix together the melted butter, panko breadcrumbs, Parmesan and garlic salt. Sprinkle on top.
• Bake for 40 minutes until golden and bubbly. Rest on the counter for at least 20 minutes before cutting.
• Serve warm or at room temperature,