Summery tomato pie

I made one of these last year and we liked it, so I made another one for Thursday's lunch. The tomatoes coming in from the garden are beautiful right now and I want to enjoy as many as possible before I start making sauce for the freezer. This pie used four good-sized tomatoes, two red and two yellow.

We ate half the tart for lunch on Thursday, so there's another half left for over the weekend.

First, I used some leftover dough from the freezer. Whenever I make a pie crust, I put the scraps into the freezer. Then, where there are enough frozen scraps, I can make another crust with them. I blind-baked the crust, then spread a generous helping of Dijon mustard on the bottom. The mustard gives a nice spicy flavor to the pie. I covered that with a thin layer of bread crumbs to soak up the juices from the tomatoes.

Here is how the tomatoes were layered in before I added the cheeses, sprinkled with home-grown dried oregano.

Then I layered the tomatoes in, alternating red with yellow. Next, salt, pepper, oregano, and thyme. Finally I topped it with mozzarella and some grated Parmesan and slid it into the oven for about twenty minutes at 180ºC (350ºF). It's almost like a pizza on a pie crust, and it was delicious!