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.
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
- 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
- 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
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.
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.
Reduce oven temperature to 350 degrees F.
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.
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.
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.
Equipment: 9-inch removable-bottom tart pan