Servings: 8 to 10
I often prepare this pie on a weekend, making the dough and roasting the tomatoes on Saturday, then assembling and baking it on Sunday for dinner. (Of course, it’s easy enough to do some of the prep in the morning, then assemble and bake later in the day, too.) Serve your favorite green vegetable, such as steamed broccoli or sautéed Swiss chard, on the side.
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This was very good - but I think it needs more spices maybe some basil in with the tomatoes. Roasting the tomatoes gave them lot of flavor. I would definitely do that again and the mix of carmalized onions and the cream mixture was a delicious addition that I have never tried before. I made individual pies and halved the recipe. Pies like this never reheat well. What I loved the best was putting the pie in on the bottom of the oven. The crust was crisp and perfectly browned! I’m going to give that trick a try the next time I make any pie.
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