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+ servings

End of Summer Tomato Pie with Parmesan Crust

Ingredients

  • Parmesan Crust
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup unsalted butter, well chilled + cut into ¼-inch cubes
  • 4 oz chunk of good Parmesan microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
  • 2 Tbsp ice cold water

  • Filling
  • 2 Tbsp olive oil
  • 1 yellow onion, peeled and sliced
  • 4 garlic cloves, skin removed and cloves smashed
  • 1 Tbsp fresh thyme
  • about 2 pints cherry tomatoes
  • 4 large eggs
  • ½ cup whole milk (any nut milk will work great too)
  • fine grain sea salt and freshly ground black pepper
  • 1 cup ricotta cheese, heaping
  • ¼ cup fresh parsley, coarsely chopped

Instructions

  • Make the Parmesan Crust
  • Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. (You're looking for a sandy textured blend with pea-sized pieces of butter)
  • Add the ice water and pulse again a few more times (the dough should stick together when you pinch it between two fingers)
  • Transfer the dough to the tart pan.
  • Working quickly, distribute the dough by pressing across the bottom, towards the sides, and up to form a rim.
  • Place in the refrigerator and chill for 15 minutes

  • Bake the Parmesan Crust
  • Pull the crust out of the refrigerator and poke each a few times with the tongs of a fork.
  • Cover the tart with a square of aluminum foil and fill generously with pie weights (or dried beans)
  • Place it onto a baking sheet and slide the tart onto the middle rack in the oven.
  • Bake for 15 minutes before pulling the shell out of the oven.
  • Very gently, peel back and remove the tinfoil containing the pie weights.
  • Place the uncovered crust back into the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color.
  • Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato filling)
  • Let cool to room temperature before filling

  • Filling
  • in a skillet over medium heat, warm the olive oil.
  • Add the sliced onions and cook, stirring occasionally, until onions are softened and browned about 5 minutes.
  • Reduce the heat to low, add the smashed garlic, and half of the fresh thyme.
  • Cook on low, stirring just a few times, for 5-7 minutes, until the garlic is just softened.
  • Remove from heat.
  • Slice half of the cherry tomatoes in half. Set aside.
  • In a medium bowl whisk together eggs, milk, remaining thyme, and a good pinch of sea salt and a grind or two of black pepper.
  • In a small bowl, stir together ricotta cheese, parsley, and another good pinch of sea salt and a grind of pepper

  • Finish and Bake the Tomato Pie
  • In the pre-baked crust, layer the onions and garlic across the bottom.
  • Add all of the tomatoes, both sliced and whole
  • Nestle ricotta in four or five dollops across the tart.
  • Place the tart pan on a rimmed baking sheet.
  • Carefully pour the egg mixture atop the tomatoes and ricotta and place in the oven.
  • Bake until egg mixture is firm and not wet, about 40 minutes.
  • Remove and allow to cool to warm or room temperature.
  • Serve room temperature or chilled.