As promised, following yesterday’s post “Foodie Flops-Behind the Scenes on Cooking Blog” here is the delicious recipe for Tomato, Basil and Cheese Pie from the Smith and Hawkins Community Cookbook compiled and written by Victoria Wise. The book is a delightful collection of tales and favorite recipes from various gardeners and farmer’s market people using the generous bounty of the earth and summer’s harvest. This recipe can be found in the book on page #172. As I had mentioned in the original article above, this book was a special overstock deal for $2.99 at JOB LOT many years ago and I bought extra copies of this treasure to give as gifts to friends. I hope you can still find it on Amazon or ebay ( or in your library system) It was published in 1999.
This is a wonderful recipe! Just remember to make the pie crust first!
Tomato, Basil and Cheese Pie
Ingredients: One 10 inch pie crust…3 large tomatoes, sliced 1/8 in thick…salt…1 cup firmly packed basil leaves…1/2 cup small curd cottage cheese…2 large eggs…1/2 coarsely grated or chopped mozzarella cheese…1/2 cup grated parmesan cheese…dried garlic powder and dried sweet marjoram (optional, my addition)…olive oil to brush on top
1. Prepare crust, set aside (I baked it slightly first to harden it just a bit)
2. Preheat oven to 375 degrees (I had to lower it to 350 degrees as my countertop oven was running too hot)
3. Lightly sprinkle tomato slice with salt, both sides. Set aside on paper towels top and bottom to absorb the liquid. Pat dry before using.
4.Place basil, cottage cheese and eggs in a blender (I used my nutribullet) and blend until well combined. Add the mozzarella, parmesan, a little salt and pepper, a sprinkle of the optional garlic powder and or the sweet marjoram..just a sprinkle..) and continue blending until mixed,
5. Assemble pie: Pat tomato slices dry, line bottom of pie pan with the crust with the end pieces of the tomato slices, spoon cheese mixture over the tomato slices, arrange the remainder of the tomato slices on top of the cheese/basil mixture. Brush top layer with olive oil. Place in heated oven.
6. Bake until edges of crust are crispy and golden (watch for burning and lower temp if necessary) and the cheese mixture is firm enough for an knife inserted in the center comes out clean…about 50-60 minutes. Remove from oven. Cool for about 15 minutes before serving. Serve warm, at room temperature or cover and refrigerate to serve later or the next day.
This is also a hit at pot lucks! Disappears fast! (Make two- one for everyone, one for you!)
Enjoy! (And remember, even if it looks like mine did in the Foodie Goof post…it is still delicious!)
Happy Eating from Christine, The Cook
ps. If you’d also like Food for Your Soul and Nature’s Beauty check my Greening Spirit Blog as well