Thursday, July 10, 2008

Recipe of the Week: Italian Tomato Pie


I can't wait for my tomato crop to come in. This sounds like a wonderful brunch item.


Italian Tomato Pie

· 1 9-inch pie crust
· 1 cup fresh mozzarella, grated or thinly sliced
· 3 large ripe tomatoes, sliced
· 2 cloves garlic, minced
· 1/2 teaspoon kosher or sea salt
· 1/2 teaspoon freshly ground black pepper
· 1 1/2 cups fresh bread crumbs (or any)
· 2 cups ricotta (low-fat works fine)
· 2 eggs, lightly beaten
· 1/2 cup Romano or Parmesan cheese, coarsely grated
· 1/2 cup fresh basil, shredded
· 3 tablespoons flour

1. Preheat oven to 350 degrees.
2. Arrange crust in a pie pan and flute edges. Line bottom of crust with mozzarella, cover with half the tomato slices, sprinkle with half the garlic, 1/3 of the salt and pepper and 1 cup bread crumbs.
3. In a bowl, combine ricotta, remaining garlic, eggs, 1/4 cup Romano, basil, flour and half the remaining salt and pepper.
4. Spoon over crumbs and top with remaining crumbs, layer on remaining tomatoes and sprinkle with remaining cheese, salt, and pepper.
5. Bake at 350 degrees until puffed and golden (40-50 minutes).

Serve hot or chilled overnight.
Image courtesy of Google