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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Servings 8

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ingredients 8
Prep Time 15 min
Total Time 55 min

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

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Directions

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.