As promised, here is one of our family favorites now!!! thanks to the culinary class that Madison is taking….yum-O !!!!! She insisted on making this for us, and now by our insistance, has made it many more times since!!! 🙂
Garlic Tomato and fresh Basil Pie:
1 tube Garlic Cresent rolls
4 tsp olive oil (or EVOO, as she and Rachel Ray call it) LOL
1/2 cup finely chopped fresh basil
3 tsp minced garlic (we buy the pre-minced in liquid jars)
8 oz Provolone cheese slices
8 fresh whole Plum or Roma tomatoes
1/4 cup cup grated Parmesan cheese
fresh ground black pepper
Lightly spray 10″ pie pan or tart pan with non-stick cooking spray. Separate dough into 4 rectangles. Place rectangles in pan and press evenly over bottom and sides pressing perforations to seal. Prick dough with fork and bake crust only 375 degrees for 13 minutes or until golden brown. Meanwhile, in small saucepan, combine oil, basil, and garlic. Cook over low heat just until heated thoroughly, stirring occasionally. Cover to keep warm. Arrange half of the Provolone cheese slices over partially baked crust, top with half of the tomatoes. Sprinkle with 2 Tbsp parmesan cheese. Repeat layers with remaining Provolone cheese, tomatoes, and parmesan cheese. Spoon basil mixture over top layer, and spread out to the edges. Sprinkle pepper on top. Bake 375 degrees for 15 more minutes or atleast until cheese is melted thoroughly and crust edges are now deep golden brown. Let stand 5 minutes before cutting into pie shaped wedges.
This is SO delicious!!! It is even perfect to have as leftovers the next day!!! A meatless meal, as a main course, or a wonderful side dish.
Here are some visuals of she (and her BFF) making it last week for us.