Fresh Tomato Popover Pie
1/2 c. flour
1/2 c. milk
2 eggs
3 Tbsp. oil, divided
2 medium tomatoes
2 medium zucchini, thinly sliced
2 tsp. basil
2 C. shredded mozzarella
1/4 C. Parmesan
1 1/4 C. sliced mushrooms
To prepare crust:
Preheat oven to 450 degrees. Heat an ovenproof 8″ skillet in the oven for 5 minutes. In a medium bowl, mix flour, milk and eggs until well blended. Remove skillet from the oven and add 1 Tbsp. oil. Pour batter into skillet and bake 10 minutes. Reduce heat to 350 degrees and bake 10 minutes more. Remove skillet from the oven and set aside. Crust should be puffed golden, then fall slightly as it cools.
To prepare filling:
Core and cut tomatoes into 1/4″ slices, set aside.
In another large skillet, heat remaining 2 Tbsp. of oil until hot. Add zucchini and cook until slightly softened, 1 – 2 minutes. Push to one side of skillet. Add mushrooms, then sprinkle veggies with basil and cook for 3 – 4 minutes, stirring frequently but still keeping mushrooms and zucchini separated. Remove from heat.
To assemble: preheat broiler
Sprinkle mozzarella cheese over the crust. Line the edge of the crust with tomato slices, overlapping slightly. Arrange zucchini and mushrooms in center of popover. Sprinkle with Parmesan. Broil 3 – 4 ” from the heat for 1 – 2 minutes. Makes 4 -6 servings.
