Ingredients
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8 oz Sargento ® Chef Blends® shredded 6 Cheese Italian, divided into 1 1/2 cups and 1/2 cup
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1 cup Bertolli ® Olive Oil & Garlic pasta sauce
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1 sheet refrigerated pie crust
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3 medium tomatoes, thinly sliced
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1/2 tsp salt
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1/2 tsp ground pepper
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1/4 cup assorted garden herbs roughly chopped, including basil, oregano, parsley, chives or thyme (optional)
Steps
1
Preheat oven to 400º F.
2
Roll dough flat and put into a round 9 inch fluted tart pan or 14 inch by 4 inch rectangular fluted tart pan. Dough should come to the top of fluted lip. Freeze for 1/2 hour or overnight.
3
Bake pie crust for 15 minutes. Sprinkle 1 1/2 cups cheese in bottom of pie crust and bake for 5 more minutes, until cheese is melted.
4
Turn oven broiler on low.
5
Spoon Sauce into bottom of pie crust. Layer tomato slices artfully over red sauce and sprinkle with salt and pepper. Add remaining 1/2 cup of cheese and broil until melted and golden brown, about 5 minutes.
6
Remove from oven, sprinkle with fresh herbs and serve.
Comments
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