Tomato Pie

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It’s hot, hot, hot in southern Alberta this summer! It’s too bad I didn’t plant any tomatoes this year – they would probably be performing very well. Instead, I’ve been heading out to the weekly farmers’ market for tomatoes and enjoying the fruits (pun intended) of someone else’s labor. Yum!

This open crust tomato pie is a savory treat – and the leftovers are even more flavorful the next day. Enjoy!

Tomato Pie
Pie crust:
1 1/4 cups all-purpose flour
Pinch of salt
1/2 cup cold butter, cut into small pieces
1/4 cup cold water (I put it in the freezer for a few minutes before making the recipe)

4 to 6 medium tomatoes, sliced thinly
1 to 2 garlic scapes, chopped finely (you can substitute minced garlic cloves)
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 tablespoon olive oil
1 tablespoon fresh basil, chopped
1 tablespoon oregano, chopped
Pinch of salt and pepper

Preheat oven to 350 F.

Combine flour, salt and butter, and mix with hands until dough resembles coarse crumbs. Add water a little bit at a time, mixing with hands until dough is soft, but not sticky. You may not need all the water to achieve this consistency. If you want to roll the pastry into a piece of plastic wrap and place it in the fridge for an hour, you can. I usually just roll it out right away.

Roll pastry to about 1/4-inch thickness and place in glass pie plate. Trim excess dough off or bunch around edge of plate for more rustic look.

Prick bottom of pie crust with fork and blind bake for 20 minutes. Remove from oven and let stand while preparing filling.

Keep oven at 350 F.

Combine all filling ingredients in medium bowl and pour into baked crust.

Bake for 25 to 30 minutes.