Tomato Pie with Whole Wheat Parmesan Crust (and no Mayonnaise!)
Course: Side Dish
Keyword: tomato pie, whole wheat crust
For the crust:
2tablespoonsparmesan cheese, grated
¼cupextra-virgin olive oil
3tablespoonsice waterplus more if needed
For the filling:
4-5large tomatoes, preferably heirloom tomatoes, cut in ¼" slices
¼cupparmesan cheese, plus more for topping
¼cupfresh basil, chopped (plus more for garnish)
1large egg, lightly beaten
Preheat oven to 375 degrees F. Coat a 9" tart pan with cooking spray. Set aside.
Lay your tomato slices out on paper towels. Generously salt tomatoes slices and let them rest for 5-10 minutes. They'll start to sweat. Use a paper towel to wipe off excess moisture.
Meanwhile, in a large bowl combine your flours, salt, pepper, parmesan, and olive oil with a fork until combined. Pour ice water tablespoon by tablespoon until dough comes together in your fingers (If dough is too dry, add more water). Spread dough into bottom and up sides of 8" tart pan. Bake for 20 minutes. Let cool for a 5-10 minutes.
Lower oven temperature to 350.
In a medium-sized bowl mix ricotta, parmesan, pepper, basil, and beaten egg together. With crust slightly cooled, add half of the ricotta mixture on crust. Layer with half of the tomato slices and repeat one more time. Top with extra parmesan cheese and bake for 35 minutes.
You'll want to serve this pie as soon as it's somewhat cool or nearly at room temperature. This tart doesn't keep well because of how juicy tomatoes are...so you'll want to eat it that same night.