Ingredients

  • Pie crust
    • 170 grams flour
    • ½ teaspoon salt
    • 110 grams butter, unsalted
    • 2 tablespoons water, cold
  • Filling
    • 3 large tomatoes, sliced 3/8"
    • 1 cup fresh basil leaves
    • 115 grams cottage cheese
    • 2 large eggs
    • 50 grams mozzarella cheese, grated
    • 50 grams parmesan cheese, grated
    • 1 teaspoon olive oil, extra virgin
    • salt and pepper

Directions

1. Make crust and bake blind. Cool no more than 2 hours.
2. Lower oven temperature to 375*F/190*C/GM5
3. Filling Lightly sprinkle tomato slices with salt on both sides and set slices on paper towels to absorb the liquid as slices drain.
4. Place basil, cottage cheese, eggs in food processor and blend until well combined. Add mozzarella, parmesan and salt and pepper to taste.
5. Pat tomato slices dry and line bottom of pie shell with end pieces. Spoon cheese mixture over and spread to smooth. Arrange remaining tomato slices in one overlapping layer over top of cheese mixture. Brush tomatoes with a little oil.
6. Bake until edges of crust are crispy and golden and cheese mixture is firm enough that a knife inserted in center comes out clean, 50-60 minutes. Remove and let cool for about 15 minutes before slicing.
7. Serve warm, at room temperature, or cover and store in refrigerator and serve the next day.

Notes
Made for Lake Chelan trip 8/09. Much prefer the rich, creamy, tomato goat cheese tart. As is, the pie's texture is not creamy and it lacks flavor. So just make tomato goat cheese tart.


MacGourmet downloadTomato, Basil and Cheese Pie. To import, drag image to your MacGourmet recipe box.