how to make: a French tomato pie

Tomato pies are ubiquitous here in South Carolina, but what should I fall in love with in Rouen, except a French version of the Southern staple?

french tomato pie

Longing for France, as I do, I made up my own version of the dish: more zucchini, less aubergine (eggplant)–appropriate for August in the South in so many ways.

2 zucchinis, chopped

1 onion, chopped

28 oz can crushed tomatoes

1 Tablespoon Italian seasoning, divided

1 Tablespoon Parsley

4 oz fresh goat cheese

1 teaspoon salt

1 1/2 cups breadcrumbs

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Heat oven to 375 degrees, mix together breadcrumbs & 1 1/2 teaspoons Italian seasoning.  Combine vegetables, crushed tomatoes and the rest of the seasonings in a baking dish.

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Drop goat cheese on top of veggie mixture, then add breadcrumbs on top.

 

 

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Bake for 35 minutes or so, until bubbly, remove from oven and let cool till just warm–the filling will firm up some, and the flavors will meld.

inspired by lunch special at Dame Cakes, Rouen, France.

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