Tomato Pie

Lots of ripe tomatoes?  Make a pie.  A wonderful cross between a pizza and bruschetta - can be enjoyed as a main dish or a side dish.  If you don't have pie weights, use dried beans.  Enjoy!

1 Refrigerated Pie Crust
1 Head Garlic
1 Tsp Olive Oil
1/3 Cup Chiffinod Basil
8 Ounces Fontina Cheese
3 to 4 Ripe Tomatoes
Salt and Pepper to taste

Heat oven to 450 degrees.  Place pie crust into a tart pan.  Place pie weights in bottom of crust.

Cut top off of garlic, drizzle with olive oil, wrap in foil.  Place both in oven.  Bake crust 8 to 10 minutes until browned.

Keep garlic in oven for another 10 minutes.  Reduce oven heat to 350.

While crust and garlic bake, slice tomatoes.  Place on a triple layer of paper towels and sprinkle with salt and pepper.  Let sit until ready to put in pan.

Cut basil and shred cheese.

When soft, squeeze garlic out of garlic head onto baked pie crust.

Spread garlic over crust.

Add 1/3 of cheese to the cooked crust.

Top with basil.

Layer tomatoes over basil and top with remaining cheese.

Bake for about 40 minutes or until lightly browned.