Tomato Pie

Photo by: EraPhernalia Vintage (catching up)

Tomato Pie

Food 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

Recipe 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.

Recipe source: Foodista recipe