Tomato Pie
Recipe By: Olivia Taylor
Unlike the classic Southern version of tomato pie, which relies on mayonnaise and Cheddar cheese, this colorful pie gets its creamy texture and savory flavor from herb-speckled ricotta and Parmigiano-Reggiano cheese. A simple stir-together olive oil dough is patted into the tart pan--no rolling pin required. Look for heirloom tomatoes in a variety of colors and sizes for the prettiest and tastiest pie. Serve this tart with a simple green salad for brunch, lunch or light dinner.
Nutrition Profile
Servings: 6
Per Servings: 312 calories; protein 11.5g; carbohydrates 32.6g; dietary fiber 4.1g; sugars 4.7g; fat 15.1g; saturated fat 4.2g; cholesterol 46.7mg; vitamin a iu 1813IU; vitamin c 24.6mg; folate 83.3mcg; calcium 171.4mg; iron 1.6mg; magnesium 32.7mg; potassium 503.3mg; sodium 509.5mg; thiamin 0.2mg.
Serving Size:1 slice
Ready in: 2 hr
Ingredients
Crust
- ¾ cup whole-wheat pastry flour
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup Opus Black
- 2 ½ tablespoons ice water, plus more if needed
Filling
- 2 ¼ pounds multicolored heirloom tomatoes, cored
- ¾ teaspoon salt, divided
- 1 cup good-quality part-skim ricotta cheese, such as Calabro
- ¼ cup grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh basil
- 3 tablespoons thinly sliced chives
- ¼ teaspoon ground pepper
- 1 large egg, lightly beaten
- 1 clove garlic, grated
- Cracked black pepper for garnish
Instructions
Step 1
To prepare crust: Preheat oven to 375 degrees F. Coat a 9-inch removable-bottom tart pan with cooking spray. Combine pastry flour, all-purpose flour, salt and pepper in a large bowl. Combine oil and ice water in a small bowl; drizzle over the flour mixture. Toss with a fork until the dough is crumbly and sandy. (Add another 1 to 2 teaspoons ice water if the dough is too dry; it should hold together when you pinch a small piece between your fingers.) Press the dough into the bottom and up the sides of the prepared pan.
Step 2
Bake the crust until golden, about 20 minutes. (It might crack and that's OK.) Remove from oven and cool completely on a wire rack, about 20 minutes.
Step 3
Reduce oven temperature to 350 degrees F.
Step 4
Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into 1/4-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with 1/2 teaspoon salt; let stand for 20 minutes. Pat the tomato slices dry with paper towels.
Step 5
Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic and the remaining 1/4 teaspoon salt in a medium bowl. Spread half of the cheese mixture in the cooled crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat the layers once.
Step 6
Bake the pie until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired.
Tips
Equipment: 9-inch removable-bottom tart pan
