Tomato Pie
By: Anonymous
Published: Friday, December 25, 2009 - 2:20am

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 ¼-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 Prepare pie crust 3-4 hours ahead. Combine flours in a mixing bowl; stir in dried thyme and 1/2 teaspoon pepper. Cut in butter and shortening into small pieces; blend with flour until mixture resembles coarse meal. 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. 3 Sprinkle the sliced tomatoes with salt and let drain on paper towel for about 30 minutes. Pat dry. 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 Prick the bottom of the crust with a fork and line with aluminum foil. Fill with pie weights. Bake for 10 minutes. Remove the weights and foil and bake 12 minutes more. Cool slightly. 6 Spread cheese over bottom of pie shell. Top with tomatoes in a circular pattern. Sprinkle with nutmeg, remaining pepper, fresh thyme and parsley. Drizzle with oil. Bake 40 minutes; let sit 10 minutes. Remove side of pan. Loosen crust with spatula. Serve on platter.