Love this dish! An open-faced tomato pie. I made several modifications on this recipe. I slice mozzarella cheese and place on top of the ring of tomatoes. The open center of the pie is stuffed with feta cheese and roasted bell peppers (use whatever colors you like). I just place the sliced peppers in the oven with some olive oil at 450 degrees for 30-40 minutes. I omit the breadcrumbs and goat’s cheese. I use one additional egg yolk. The original recipe is from The Complete Vegetarian Cookbook.
You can really make this recipe your own!
Contact me for more information.
