Tomato Pie

Directions

1. 1
   Heat oven to 450.
2. 2
   Line a 9-inch pie plate with the crust; bake 9 minutes.
3. 3
   Cool.
4. 4
   Reduce oven to 350 degrees.
5. 5
   Meanwhile, cut leeks lengthwise in quarters; thinly slice.
6. 6
   Put in bowl of water, stir to loosen grit and drain in colander.
7. 7
   Heat 2 tsp oil in a large nonstick skillet over medium heat.
8. 8
   Add leek; saute 6 minutes or until soft.
9. 9
   Add garlic, oregano, salt and pepper; saute until fragrant.
10. 10
    Remove to a plate.
11. 11
    Wipe skillet with paper towels.
12. 12
    Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
13. 13
    Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese.
14. 14
    Lay tomato wedges around edges and in center.
15. 15
    Top with rest of leek mixture; sprinkle crumbs around edge.
16. 16
    Bake 35 minutes or until hot and tomatoes are soft.
17. 17
    Remove from oven and let stand at least 5 minutes, but no more than 1 hour, before serving.
18. 18
    (If left to sit for more than 1 hour, the crust may get soggy).