Prep Time:45 minsAdditional Time:1 hr 15 minsTotal Time:2 hrsServings:6Yield:1 9-inch pieJump to Nutrition Facts
Prep Time:45 minsAdditional Time:1 hr 15 minsTotal Time:2 hrsServings:6Yield:1 9-inch pie
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:1 9-inch pie
Yield:
1 9-inch pie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cupwhole-wheat pastry flour¾cupall-purpose flour¼teaspoonsalt¼teaspoonground pepper¼cupextra-virgin olive oil2 ½tablespoonsice water, plus more if neededFilling2 ¼poundsmulticolored heirloom tomatoes, cored¾teaspoonsalt, divided1cupgood-quality part-skim ricotta cheese, such as Calabro¼cupgrated Parmigiano-Reggiano cheese¼cupchopped fresh basil3tablespoonsthinly sliced chives¼teaspoonground pepper1large egg, lightly beaten1clovegarlic, gratedCracked black pepper for garnish
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupwhole-wheat pastry flour
¾cupall-purpose flour
¼teaspoonsalt
¼teaspoonground pepper
¼cupextra-virgin olive oil
2 ½tablespoonsice water, plus more if needed
Filling
2 ¼poundsmulticolored heirloom tomatoes, cored
¾teaspoonsalt, divided
1cupgood-quality part-skim ricotta cheese, such as Calabro
¼cupgrated Parmigiano-Reggiano cheese
¼cupchopped fresh basil
3tablespoonsthinly sliced chives
1large egg, lightly beaten
1clovegarlic, grated
Cracked black pepper for garnish
DirectionsTo 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.TipsEquipment: 9-inch removable-bottom tart panOriginally appeared: Eatingwell.com May 2019
Directions
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.TipsEquipment: 9-inch removable-bottom tart pan
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.
Tips
Equipment: 9-inch removable-bottom tart pan
Originally appeared: Eatingwell.com May 2019
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Nutrition Facts(per serving)312Calories15gFat33gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
