Fire Roasted Tomato Pie

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple fire roasted tomato pie with cheese.

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  • prep time 15 min
  • total time 55 min
  • ingredients 8
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1 1/2
teaspoons cornstarch
1
cup shredded Cheddar cheese or Italian cheese blend (4 oz)
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1
teaspoon finely chopped garlic
1/4
teaspoon red pepper flakes
1/2
teaspoon salt
1
egg beaten with 1 tablespoon water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
  • 2 Remove crust from pouch; unroll on cookie sheet.
  • 3 Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
  • 4 In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
  • 5 Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
  • 2 Remove crust from pouch; unroll on cookie sheet.
  • 3 Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
  • 4 In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
  • 5 Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.

EXPERT TIPS

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Expert Tips

Top baked pie with torn fresh basil or mint leaves.

Red pepper flakes add a small amount of spice to the pie; if you prefer, leave them out for a milder version.

Nutritional information

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