The essence of summer!
Great for a picnic. Adapted from
Smith and Hawken’s The Gardeners’ Community Cookbook.
Tomato Basil Pie
Sent by: Gail Amand, SMC Store Manager
One 10-in. prebaked piecrust
3 large tomatoes, sliced 3/8 inch thick (1 ½ lbs.)
Salt
1 cup firmly packed fresh basil leaves
½ cup small-curd SMC cottage cheese
2 large SMC eggs
½ cup coarsely grated SMC mozzarella cheese
½ cup grated Parmesan cheese
1. Preheat oven to 375 degrees.
2. Lightly sprinkle the tomato slices with salt on both
sides. Set the slices on paper towels to
absorb the liquid as the slices drain.
Set aside.
3. Place the basil , cottage cheese, mozzarella, parmesan
and eggs in a food processor and blend well until well combined.
4. To assemble the pie, pat the tomatoes dry and line the
bottom of the pie shell with the end pieces.
Spoon the cheese mixture over
them and spread to smooth. Arrange the
remaining tomato slices in one overlapping layer over the top of the cheese
mixture. Brush the top layer of tomato
slices with a little oil and place the pie in the oven.
5. Bake until the edges of the crust are crispy and golden
and the cheese mixture is firm enough that a knife inserted in the center of
the pie comes out clean, 50 to 60 minutes.
Remove and let cool for about 15 minutes before slicing. Serve warm, at room temperature, or cover and
store in the refrigerator and serve the next day.
Friday, April 19, 2013
