Tomato Pie
Photo: flickr user EraPhernalia Vintage (catching up)
Ingredients
3/4 cup each whole wheat flour and all-purpose
1 tablespoon dried thyme
3/4 teaspoon coarsely ground black pepper
4 1/2 tablespoons unsalted butter, cold
1/4 cup solid vegetable shortening, cold
1/4 cup ice water
6 ripe plum tomatoes, cut into ΒΌ-inch rounds
Coarse salt
2 cups grated Gruyere cheese
1/2 teaspoon grated nutmeg
2 tablespoons fresh thyme
1 tablespoon chopped fresh Italian parsley
1 tablespoon extra virgin olive oil
Preparation
1
2
Add the ice water, a tablespoon at a time, mixing it with a fork until the mixture forms a ball. Flatten into a disk, cover with plastic wrap. Refrigerate for 3 hours.
4
Preheat oven to 375 degrees. Roll the dough out on a lightly floured surface to form a circle 1/8-inch thick. Lay the dough over a 9-inch tart pan with removable bottom; pat it in place, leaving a slightly thicker amount on the sides of the pan. Trim excess.
5
Tools
.
Yield:
6.0 servings
Added:
Friday, December 25, 2009 - 2:20am