|Heirloom Tomato Pie|
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 1/4 pounds heirloom tomatoes
3/4 tsp. Redmond sea salt
3/4 cup shredded mozzarella cheese
3 tablespoons chopped fresh basil
3 tablespoons breadcrumbs
1 stick cold butter, cut into 1/2-inch pieces
1 large onion, thinly sliced
3/4 cup plus 3 tablespoons ricotta
1 teaspoon fresh thyme, chopped
3 tablespoons fresh parsley, chopped
Freshly ground pepper
2 tablespoons extra-virgin olive oil
- Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons ricotta; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
- Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350˚.
- Line the crust with foil then fill with dried bean. Bake till edges are golden, about 15-20 minutes. Remove the foil and beans and continue to cook until golden all over, about 10-15 more minutes. Let cool on rack.
- Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring until golden. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
- Increase the oven temperature to 375˚. Combine the remaining 3/4 cup ricotta, mozzarella, beaten egg, breadcrumbs, 2 tablespoons basil and parsley, thyme 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 45-50 minutes. Top with the remaining 1 tablespoon each basil and parsley.