Sunday, September 6, 2015






    “The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.” 
―E.B. White, Charlotte’s Web

     I've said it once and I'll say it again: Although it is September, it is still hot, I am still sweating, and it is Summer yet! That is to say, although I know it is coming to an end, I don't subscribe to premature shifting of the seasons. Let's enjoy the last of the stone fruits, the melons, the corn, and most importantly, the tomatoes. Summer can't last forever, but this pie will be a great way to end the season.

Ricotta-Tomato Pie

 ---


    Savory pies might seem odd for summer, but in truth the singular ingredients aren't so heavy. Except maybe the ricotta, if you're not used to eating grown-up portions. The ratio of cheese-to-tomato in this recipe is pretty high,but you can put less in if you're feelin guilty. Pro-Tip: Don't. 

     The first step in this recipe is to make the pie shell. I took a basic recipe from my pie bible and switched it up a little. I mixed the flour and salt together in a large bowl and added some onion powder. I then cut the cold butter in with my hands (after I dunked them in ice water for a minute, lol) and drizzled the water in until the dough just started to come together. Form the dough into a ball, wrap in plastic, and chill for at least an hour.

     Once the dough has chilled, roll it out and blind bake it for 15 minutes. During this time, measure out the ricotta and add salt and pepper to taste. Pick a variety of tomatoes and slice them fairly thin, about a 1/4 of an inch. Spread half of the ricotta on the bottom of the pie base. Add a layer of overlapping tomato slices, salt and pepper, and chopped thyme. Top with most of mozzarella. Repeat this step once, sprinkling the rest of the mozzarella on top.

     Bake for 1 1/4 to 1 1/2 hours and let cool before you dig in. This pie is nice warm, great room temperature, and surprisingly good cold. 

Recipe
350 F
Single Crust
1 1/2 c flour
1/2 tsp salt
1 tsp onion powder
1/2 c unsalted butter, cut into small pieces
1/4 c very cold water
Filling
2 c ricotta (full fat)
1 c shredded mozzarella
4-5 large tomatoes 
1 tbsp thyme
salt and pepper

No comments:

Post a Comment