- 1 refrigerated pie crust (½ of 14.1 ounce package)
- 1 pound heirloom or homegrown tomatoes, thinly sliced (about 3 medium)
- 1 container (8 ounces) Dierbergs Deli provel cheese ropes
- 2 teaspoons greek seasoning (divided)
Unroll pie crust onto lightly floured surface. Roll dough lightly into 12-inch circle.
Fit into 9-inch tart pan with removeable bottom. Press dough against sides of pan; trim off excess dough. Pierce bottom with tines of fork.
Bake in 450°F. oven until lightly browned, about 8 minutes; cool slightly. Reduce oven temperature to 375°F.
Place tomato slices on paper towels to remove excess moisture.
Arrange ¾ of the cheese over crust; top with tomatoes, 1 teaspoon of the seasoning, remaining cheese, and remaining 1 teaspoon seasoning.
Bake until cheese melts and begins to brown, about 20 to 22 minutes.
Let stand 5 minutes; remove ring from pan and cut into wedges.
Serving Size: Per Serving
Cholesterol: 35 mg
Fat: 16 g
Sodium: 715 mg
Carbohydrates: 14 g
Protein: 9 g
Saturated Fat: N/A