Tomato Cheese Pie Recipe
Summary
Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable shortening | 1/3 Cup (16 tbs) | |
| Ice water | 4 Tablespoon | |
| 1 cup part-skim ricotta cheese | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) (Filling:) | |
| 1/2 cup low-fat cottage cheese | ||
| Eggs | 2 , beaten (Filling:) | |
| All purpose flour | 1 Tablespoon (Filling:) | |
| Oregano leaves | 1/2 Teaspoon, dried (Filling:) | |
| Garlic powder | 1/4 Teaspoon (Filling:) | |
| Tomato | 1 Medium, thinly sliced (Topping:) | |
| Parmesan cheese | 1 Tablespoon, grated (Topping:) | |
| Snipped parsley | 1 Tablespoon (Topping:) | |
| Oregano leaves | 1/4 Teaspoon, dried (Topping:) | |
Directions
In medium mixing bowl, combine all-purpose flour, whole wheat flour, cornmeal and salt.
Cut in shortening to form coarse crumbs.
Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together.
Form dough into a ball.
Roll out on lightly floured board at least 2 inches larger than inverted 9-inch pie plate.
Ease into plate.
Trim and flute edge.
Prick thoroughly.
Microwave at High for 6 to 8 minutes, or until crust appears dry and opaque, rotating plate after every 2 minutes.
Set aside.
For filling, in medium mixing bowl, combine all ingredients.
Mix well.
Spread evenly into prepared crust.
Place pie plate on saucer in oven.
Microwave at 50% (Medium) for 11 to 19 minutes, or until center is soft-set, rotating plate one-half turn after every 3 minutes.
Top with tomato slices.
In small bowl, blend all remaining topping ingredients.
Sprinkle over tomato slices.
Let stand for 10 minutes before serving.
Cut in shortening to form coarse crumbs.
Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together.
Form dough into a ball.
Roll out on lightly floured board at least 2 inches larger than inverted 9-inch pie plate.
Ease into plate.
Trim and flute edge.
Prick thoroughly.
Microwave at High for 6 to 8 minutes, or until crust appears dry and opaque, rotating plate after every 2 minutes.
Set aside.
For filling, in medium mixing bowl, combine all ingredients.
Mix well.
Spread evenly into prepared crust.
Place pie plate on saucer in oven.
Microwave at 50% (Medium) for 11 to 19 minutes, or until center is soft-set, rotating plate one-half turn after every 3 minutes.
Top with tomato slices.
In small bowl, blend all remaining topping ingredients.
Sprinkle over tomato slices.
Let stand for 10 minutes before serving.
Chef
