Thursday, August 23, 2007

Mmm, pie!

A photo of our tomato-mozarella pie right before it went into the oven. It was delicious! Easy to make to0. The crust was whole-wheat with Keso (cottage cheese). Let me know if you want the recipe...


EH said...

Mmmm, looks delicious! What did it look like afterwards?

LS said...

It looked even better afterwards, but really similar :) More crusty, and a little browner. LA loved it, it was just great! Worth making again. Oh, it had Dijon mustard in it too, made it interesting and even better.

LS said...

Found a recipe for this:

The pastry: 1 3/4 cups all-purpose flour [I used whole wheat], plus extra flour for rolling out the pastry [I rolled between waxpaper, no need for extra flour and less mess to clean]
1/2 teaspoon salt
1 tablespoon sugar [omitted this]
12 tablespoons cold butter cut into bits [I used 8 tbs, plus cottage cheese]
4 tablespoons ice water [not needed if you use Cottage cheese]

The filling:
1/4 cup Dijon mustard
1 pound mozzarella, thinly sliced
10 medium-size, firm ripe tomatoes, thinly sliced
1 tablespoon chopped garlic
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
2 tablespoons olive oil.

1.Prepare the pastry by combining the flour, salt and sugar in a food processor. Add the butter and combine until coarse crumb consistency. With the machine running, add the water through the feed tube and run the machine until the pastry rolls off the sides of the container into a ball.

2.Cover the pastry and refrigerate for 30 minutes.

3.Roll out the dough with a little flour into a circle large enough to fit into a 10-inch tart pan, about 1/8-inch thick. (At this point, the pastry shell can be frozen until used.)

4.Preheat the oven to 400 degrees.

5.Evenly brush the mustard over the bottom of the pastry shell.

6.Top the mustard with all the mozzarella cheese slices, covering the bottom completely.

7.Beginning at the outer edge of the shell, make a layered overlapping row of the tomato slices. Make a second row and then fill the center with a final circle of tomatoes.

8.Sprinkle the top evenly with the garlic and oregano. Season to taste with salt and pepper, and drizzle the olive oil over all.

9.Put the pie on a baking sheet and bake it in the oven for about 40 minutes.
Yield: Six to eight servings.
[5 hungry people at the whole tart as an appetizer!]

EH said...

How did it go, could you find Halloumicheese in america?


LS said...

I am going to look for Halloumi cheese today, at the local Whole Foods store. I doubt they have it in the regular supermarket

LS said...

My Halloumi cheese story - I went to Whole Foods, they had two kinds (labeled Halloumi Grill Cheese or something like that), I put one in my shopping basket, and when I got home it wasn't in my bags. I checked the receipt too. I didn't pay for it. So it just wasn't mean to be for dinner tonight! Next time I am there, I will try to buy it again!

EH said...

It ran away!