Preparation:
In a small bowl, combine cheese, flour and nutmeg, mixing well; set aside.
In
a small heavy skillet, sauté onion in butter for about 2 minutes, or until
crisp-tender, but not browned. prepare pie crust for baking according to
package directions and fit into a 9-inch pie plate; flute edge of crust to
form a standing ridge. Turn cheese-flour mixture into crust. Combine onion
mixture and tomato pieces; spread mixture over cheese. Sprinkle salt and
pepper over tomato mixture. Bake in a preheated moderate oven (375 degrees
F)
for 25 to 30 minutes, or until tomatoes are tender and cheese is melted.
Serve
warm or at room temperature.
NOTE: May omit butter; liberally coat skillet with non-caloric vegetable
cooking spray.
VARIATION: Omit smoked Gruyere or Gouda cheese and nutmeg, substitute 2 cups
crumbled feta cheese or feta with basil and tomatoes or garlic and herbs.
May
add about 1/4 cup snipped fresh basil or oregano leaves (stems removed) or 2
to 3 tablespoons dried basil or oregano to tomato mixture, if desired.
6 to 8 Servings |
