Ann Marotto's Fresh Tomato Pie

By KeyIngredient

Adapted from Morash's "The Victory Garden Fish and Vegetable Cookbook"
(Knopf, 1993)

Ingredients

• For the Pastry:
• 1 cup flour
• 1/2 cup low-fat cottage cheese
• 1/2 cup cold unsalted butter, cut into bits
• 1/2 tsp salt
• For the Filling:
• 2 About 2 tsp Dijon-style mustard
• 2 0r 3 large beefsteak tomatoes, sliced thick and evenly
• 1 cup grated ow fat swiss cheese
• 2 TBsp basil, julienne
• 2 TBsp chopped flat-leaf parsley
• Salt
• freshly ground black pepper
• 1/2 cup grated low fat mozzarella cheese
• 1/4 cup grated parmesan cheese

Preparation

Step 1

Have eady an ungreased 9 inch pie plate or fluted quiche pan.

For the pstry, combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 ins or up to 24 hrs.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork. Cover loosely and refrigerate for another 30 mins.

Preheat the oven to 425. Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 mins, then carefully remove the weights and the foil, and bake for 2 mins more. At this point, the crust will not be fully baked. Set aside to cool.

For the filling: preheat the oven to 350.

Brush the bottom of the cooled pie shell with a thin, see through coating of the mustard. Layer the tomato slices, swiss cheese and herbs, seasoning each layer lightly with salt and pepper to taste. Spread the mozzarella and parmesan evenly over the top and bake for 25 - 30 mins. Serve Warm.