Single Leaf Winery
7480 Fairplay Road
Somerset, California 95684
Single Leaf Tomato Pie
Use any recipe for one pie dough crust, homemade or store bought
1 head of garlic
2-3 Tablespoons extra virgin olive oil
2 pounds ripe tomatoes, thinly sliced
1 cup grated Jarlesburg cheese
1 bunch fresh Basil, chopped
Salt and pepper to taste
Place rolled out pie dough into a spring form pan (removable bottom) that has already been sprayed with a non-stick cooking spray. Trim vertical sides of the pie dough crust to about one to two inches above the bottom of the pan, using a sharp knife. Refrigerate for at least 30 minutes. Cook for 10 minutes at 400 degrees or until golden brown.
Trim top of head of garlic by slicing top one third off, cover with one tablespoon of olive oil and wrap in aluminum foil. Place on baking sheet and bake until tender (about 1 hour-can be done one day ahead and saved). Discard skins and mash insides of garlic. Set aside.
Layer the pie by thinly spreading the mashed garlic over the bottom of the crust. Next, place the tomatoes in a circular fashion over the garlic. Top with the cheese and drizzle the remaining olive oil over the entire pie. Sprinkle with fresh basil. Pie should be full to the top of the crust.
Bake at 350 degrees for 45-55 minutes. Let sit until slightly cooled and remove sides of spring form pan. Cut in wedges to serve.