Tomatoes and mozzarella herbed with basil and Dijon have natural affinity for each other. This fascinating combo is mouthwatering when baked layered in a pie and topped with bread crumbs and Parmesan. Enjoy the meatless pie with a glass of fruit cocktail. Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Tomato Pie Tomato Pie Recipe | PT45M Serves 8 Ingredients: 1 Sheet Puff Pastry 6 Kumato Tomatoes 0.5 Onion 3 Cloves Garlic 4 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Dijon Mustard 3 Ounces Mozzarella Cheese 0.5 Ounce Fresh Basil Chiffonade 1 Tablespoon Vinegar 0.5 Cup Fresh Bread Crumbs 0.33 Cup Parmesan Cheese 1 To Taste Salt & Pepper Heat 1 tablespoon of olive oil in a small pan and sauté the onion and garlic until translucent. Stir in 1 tbsp mustard and remove from heat. Arrange the puff pastry sheet in a pie dish. Place half of the sliced tomatoes over the pastry sheet and sprinkle with salt and pepper. Spread the onion mixture over the tomatoes and sprinkle with mozzarella cheese and half of the basil. Top with the remaining tomatoes and season. Drizzle with 1 tablespoon of olive oil and vinegar and sprinkle with the remaining basil. Mix together bread crumbs, 2 tbsp of olive oil, and Parmesan cheese in a small bowl. Sprinkle the breadcrumbs mixture over the tomatoes. Bake for about 30 minute.

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