Artichoke and Tomato Pie

This crustless pie is perfect for a casual dinner or lunch. Panko breadcrumbs are found in Japanese and French cuisines and are used to create a crunchy coating for fried foods. Panko is made from bread without crusts which has a crisper, airier texture than most types of breading found in Western cuisines. If you can’t find panko breadcrumbs, use regular breadcrumbs.

Serves 6-8
recipe from Taste

melted butter
1 cup panko breadcrumbs
1 cup freshly grated Parmesan cheese
2 x 400g jars chargrilled artichokes in oil, drained and sliced
1 cup Kalamata olives, drained and pitted
600g Italian tomatoes in juice, drained well and mashed
150g thinly sliced fresh mozzarella

Brush an oven proof dish (21cm x 5cm deep) with melted butter and sprinkle with 1/4 cup of the breadcrumbs. Mix remaining crumbs with the parmesan. Make layers of the ingredients in this order: artichoke slices, olives, tomatoes, salt and pepper, mozzarella cheese, then a sprinkling of the breadcrumb mixture.

Gently pat the surface of the pie, then drizzle melted butter on the top. Bake in a preheated oven for 30 minutes at 180c or until bubbling and golden on top. Cool for 10 minutes before serving.

The Culinary Chase’s Note: A delicious and simple pie! I used a pie plate but you can also use a cake tin. Use chopped tomatoes and make sure to drain well otherwise you’ll have too much liquid from the tomatoes. Serve with a glass of non oaked chardonnay. Enjoy!