Recipe Submitted by : What’s for Dinner? Ally’s Kitchen [ <- Click for more such wonderful recipe from What’s for Dinner? Ally’s Kitchen]
Duration 30 Minutes
1 store-bought roll out refrigerated pie crust (2 pieces for bottom and top)
8 medium sized fresh tomatoes diced in medium-size pieces
4 tbl butter
¼ cup coarsely chopped fresh garlic
1 cup white wine
2 tbl flour
1 cup heavy cream
½ cup whipped cream cheese
1 cup freshly grated cheese (I used asiago.)
4 oz hot pepper cheese cut into chunks
½ cup freshly chopped basil
1/3 cup freshly chopped Italian parsley
Kosher salt/Pepper to taste
- Preheat oven to 350 degrees.
- Spray bottom of a 10” cast iron skillet with cooking spray.
- Place one of the pie crusts in the bottom and shape up the sides. It does not have to be perfect. This is a rustic pie.
- Place chopped tomatoes on a double layer of paper towels to allow some of water to come out.
- Place another double layer of paper towels on top and gently press so paper towels absorb some of the water.
- Allow to sit while you make cheese filling sauce.
- Meanwhile in a medium skillet over medium heat, melt butter, add garlic and sauté until tender and translucent.
- Add white wine slowly to get a sizzle.
- Allow to sizzle/simmer about 7 minutes boiling off the alcohol. Sift in flour while stirring. Mixture will thicken.
- Reduce heat to low and add heavy cream, whipped cream cheese, grated cheese and hot pepper cheese.
- Stir and blend melting in all the cheeses. Finally, add herbs and blend. Add salt and pepper to taste.
- Place chopped tomatoes into skillet with bottom pie crust layer. Pour cheese cause on top.
- Place top crust layer and pinch around pie roughly joining the two pie crust layers.
- Make a small cross cut in the middle to allow steam to escape.
- Place in oven and bake for approximately 30 minutes.
- Keep an eye on the pie and if the top crust is browning too much, cover loosely with a piece of foil.
- Remove pie, place on cooling rack and allow to rest about 20+ minutes before serving.