I have a couple of cook books (I call them recipe books) that I keep out on my entry table. I love the ones with the beautiful layouts and pictures so I keep them close by for when I have a few minutes to sit down. One of my favorites is a Junior League of Greater Covington book called “Roux To Do, The art of Cooking in Southeast Louisiana”. It not only has beautiful Louisiana festival posters but most of the recipes are very inspired. A lot of them come from area Chefs that share their most popular recipes. I came across this recipe called Gruyere Cheese, Arthichoke and Tomato Pie. It sounded so delicious but it had a plain pie crust which I wasn’t in the mood for. I remembered a recent post from Roz at la bella vita who made a tomato pie with an herbed buttermilk biscuit crust. That’s the crust I envisioned so I made her crust and filled it with big slices of tomatoes, a layer of artichokes and lots of gruyere cheese. It reminded me of a deep dish pizza pie!