Pretty good, I used really ripe tomatoes which tasted great, but added a lot of juice. I checked at 20min and the crust was getting very dark and the topping looked perfect. Bottom crust was pretty soggy due to the juice. Next time will add a little fresh basil if available, and maybe let the tomatoes sit on a paper towel a bit before putting into the pie shell. Will cover the crust with foil and try to go closer to the 30 min time.
It was good, I might have let the Balsamic go too long before adding the tomatoes. Nice deep rich flavor though. Didn't have a full pint of cherry tomatoes, so just chopped up a couple regular tomatoes and it was good, may have helped make it more saucy. Served over pasta, but next time I'll put some sauce on top of the chicken then add the cheese. Will definitely make again.
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