Tomato Pie
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WHAT YOU NEED:
CRUST: 1/2 cup white flour 1/2 cup whole wheat flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 Tbsp water |
FILLING
6-10 medium size tomatoes 15-20 fresh basil leaves 1 cup green onion TOPPING: 1 cup ricotta cheese 1 cup grated cheddar ½ cup mayonnaise 1 egg 14 cup chives 1-2 tsp Italian herb blend pepper |
METHOD:
CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 350° F (275° C).
Filling:
Slice the tomatoes and place them between two paper towels, press gently to remove liquid, but not so hard that the tomato slices are crushed. Let sit.
Thinly slice the basil and green onions and mix.
On a floured surface, roll out the pie crust and place it in pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
In the pie pan, layer the tomato slices with basil/green onions mix.
TOP:
In a mixing bowl, combine the cheeses, mayonnaise, egg, Italian herb blend, and pepper. Spread the mixture on top of the tomatoes, like a top crust.
Bake for 30-40 minutes or until the top is lightly browned.
Let cool a little before serving.
CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 350° F (275° C).
Filling:
Slice the tomatoes and place them between two paper towels, press gently to remove liquid, but not so hard that the tomato slices are crushed. Let sit.
Thinly slice the basil and green onions and mix.
On a floured surface, roll out the pie crust and place it in pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
In the pie pan, layer the tomato slices with basil/green onions mix.
TOP:
In a mixing bowl, combine the cheeses, mayonnaise, egg, Italian herb blend, and pepper. Spread the mixture on top of the tomatoes, like a top crust.
Bake for 30-40 minutes or until the top is lightly browned.
Let cool a little before serving.