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Italian Tomato And Artichoke Pie

Ingredients

  • Herbed Buttermilk Biscuit Pie Crust (from Roz at la bella vita)
  • 2 cups flour, plus additional for rolling dough
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Dried Italian Seasonings (I used Penzeys Tuscan Sunset)
  • 6 tablespoons Butter, cut into smaller pieces
  • 1 cup Buttermilk
  • Tomato Artichoke Filling (adapted from Roux To Do, The Art of Cooking in Southeast Louisiana)
  • 4 medium Tomatoes, sliced into 4 slices per tomato
  • 1/2 can Artichoke Hearts, quartered
  • 1/2 large Onion, sliced and quartered
  • 2 tablespoons butter
  • 1/4 cup Fresh Basil Leaves, finely chopped
  • Salt to taste
  • 4 ounces Gruyere Cheese, grated and divided
  • 6 – 8 slices Fresh Mozzarella
  • 1/4 cup Parmesan Cheese, grated

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