Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Kelly Rudat, St. Louis, Missouri
Recipe by Southern Living July 2009

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Credit: Tina Cornett, Jennifer Davick; Styling: Melanie Clark

Recipe Summary test

prep:
15 mins
cook:
43 mins
additional:
35 mins
total:
93 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

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  • Bake at 450° for 8 to 10 minutes or until golden brown. Remove from oven, and let cool 5 minutes. Reduce oven temperature to 375°.

  • Cut tomatoes into 1/4-inch slices. Place tomatoes on a paper towel-lined wire rack. Sprinkle tomatoes with kosher salt. Let stand 20 minutes. Pat dry with paper towels.

  • Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.

  • Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender.

  • Layer leek on bottom of prepared crust. Top with tomato slices, and sprinkle with pepper. Stir together cheese, mayonnaise, and egg in a medium bowl until blended. Spread cheese mixture over top of tomatoes.

  • Bake at 375° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Garnish, if desired.

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