Do you have a meal that brings laughter whenever you think of it? Tomato Pie. Just hearing those two words brings a smile to my face. My mom, who wasn't a big fan of the kitchen, whipped up a condensed soup version of this pie. Blech! My dad, who always made us eat what was before us, took one bite and stated, "C'mon kids, we're going to McDonalds". Tomato pie became a family joke that would always cause groans and laughter, my mom included.
This version, unlike the one from my childhood, makes the most of summer's garden treasure. It's the perfect meal on a hot summers day. We have enjoyed this dish for breakfast, lunch and dinner. It's always delicious.
INGREDIENTS Crust 1 c flour 1/3 c butter 1 T Italian seasoning 1 t salt 6-8 T super cold ice water Filling: 1 c ricotta 2 T pesto 1 egg yolk 1 c mozarella 3 c cherry and/or roma tomatoes, sliced 1/4 grated parmesan cheese
DIRECTIONS 1. Mix flour, salt, and Italian seasoning together in large bowl. Cut in the softened butter until mixture resembles course crumbs. Add cold water until dough forms a ball. Roll out into a rectangle and place in a 6.5x11 dish. Refrigerate for 30 minutes. cover the edges with foil, poke holes in the bottom of crust with the tines of a fork and par bake for 30 minutes. Cool on counter 2. Mix ricotta, pesto, egg yolk and mozzarella, set aside. 3. Cut tomatoes in half. If using a standard size tomato, cut into large but still bite size chunks. 4. Layer 1/2 ricotta mixture in bottom of crust. Top with 1/2 of the tomatoes. Repeat layers and top with grated parmesan. Bake at 425 for 30 minutes. Broil and additonal 5 minutes or until top is golden brown. Set on rack to cool. This yummy dish can be served warm or cold.