Heirloom Tomato Pie
Heirloom Tomato Pie
This beautiful tomato pie will be the perfect savory addition to your recipe book. Read on and try making it with the Colavita Balsamic Glace!
Ingredients
Directions
Whisk together the flour, salt, sugar and baking powder in a large bowl.
Whisk together the oil and water (or milk), then pour over the dry ingredients.
Finally, add the glace, if you are using it.
Stir with a fork until the wet ingredients are evenly incorporated.
Lightly grease the sides of the pie tin with Colavita Olive Oil.
Refrigerate for at least an hour.
Roll out the refrigerated crust on a piece of parchment paper with a rolling pin.
Using the parchment, flip the dough into your pie mold. The dough may break apart a bit, but that's alright! Just press it together again, using your fingers. You can press it up the sides of the pie tin as well. Place it back in the refrigerator until you are ready to fill it.
Heat your oven to 350°F. Line a baking sheet (or two) with parchment paper. Slice the tomatoes into ⅛” thick slices.
Place them on the parchment-lined baking sheet and drizzle with a little Colavita Olive Oil. Sprinkle them with sea salt and freshly ground black pepper.
Roast them in the oven until wilted and soft, about 30 minutes. You will be baking them again, so they don’t have to be completely roasted at this point.
Remove the pie dish with the crust from the refrigerator and allow it to come to room temperature.
Increase the heat of the oven to 400°F.
In a medium bowl, mix the ricotta and goat cheeses together.
Using a spoon, smooth a layer of the cheese mixture onto the pie crust.
Layer as many tomatoes as you would like over the cheese mixture. Drizzle with a little more Colavita Olive Oil, and sprinkle with the fresh thyme leaves
Place the pie in the oven and bake for about 40 minutes.
Check on the pie every now and again. If the crust is getting too dark, place some foil over the top to protect it from the heat.
Remove from the oven and allow to cool just a bit before serving. You can serve this warm or at room temperature. You can even make it a day ahead and store it in the fridge. Garnish with freshly chopped parsley before serving.
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Ingredients
Directions
Whisk together the flour, salt, sugar and baking powder in a large bowl.
Whisk together the oil and water (or milk), then pour over the dry ingredients.
Finally, add the glace, if you are using it.
Stir with a fork until the wet ingredients are evenly incorporated.
Lightly grease the sides of the pie tin with Colavita Olive Oil.
Refrigerate for at least an hour.
Roll out the refrigerated crust on a piece of parchment paper with a rolling pin.
Using the parchment, flip the dough into your pie mold. The dough may break apart a bit, but that's alright! Just press it together again, using your fingers. You can press it up the sides of the pie tin as well. Place it back in the refrigerator until you are ready to fill it.
Heat your oven to 350°F. Line a baking sheet (or two) with parchment paper. Slice the tomatoes into ⅛” thick slices.
Place them on the parchment-lined baking sheet and drizzle with a little Colavita Olive Oil. Sprinkle them with sea salt and freshly ground black pepper.
Roast them in the oven until wilted and soft, about 30 minutes. You will be baking them again, so they don’t have to be completely roasted at this point.
Remove the pie dish with the crust from the refrigerator and allow it to come to room temperature.
Increase the heat of the oven to 400°F.
In a medium bowl, mix the ricotta and goat cheeses together.
Using a spoon, smooth a layer of the cheese mixture onto the pie crust.
Layer as many tomatoes as you would like over the cheese mixture. Drizzle with a little more Colavita Olive Oil, and sprinkle with the fresh thyme leaves
Place the pie in the oven and bake for about 40 minutes.
Check on the pie every now and again. If the crust is getting too dark, place some foil over the top to protect it from the heat.
Remove from the oven and allow to cool just a bit before serving. You can serve this warm or at room temperature. You can even make it a day ahead and store it in the fridge. Garnish with freshly chopped parsley before serving.
