Approximately 2 1/2 pounds of tomatoes are thinly sliced.
Three pounds of chard is steamed and then rinsed in cold water.
Fistful of fresh thyme.
Eight cloves worth of minced garlic, 4 tbls of olive oil and thyme heated on low.
Chard is squeezed and rough chopped and added to the pan. Sauted for ten minutes.
10 oz of cheese, shredded.
Using an oiled cheese cake pan, bread is layered first, then tomatoes, then chard, and then cheese.
Repeated until the pan is filled. Pressed down to compress the layers and then baked at 400 degrees for thirty minutes.
Set out to cool for 10 minutes and then removed from the form.
Sliced and served with steamed zucchini and watermelon.
You can use any kind of vegetable combination you'd like for this pie. Such as tomato and zucchini or onion, garlic, and leek. Use your imagination!