Tomato Pies
Filling
- Cherry tomatoes, sliced 8 oz
- Ricotta cheese 1 cup
- Cheddar jack cheese ½ cup
- Asiago cheese ½ cup
- Eggs 2
- Basil, chiffonade 4 leaves
- Pro Seasoning 2 teaspoon
Crust
- All purpose flour 1 ½ cups
- Butter ¾ stick
- Pro Seasoning 1 teaspoon
- Water ¼ cup plus 1/8 cup
Method of Prep:
Prepare the crust first. Cut butter into pea sized pieces. In a small bowl, place flour and Pro Seasoning. Mix thoroughly. Cut butter in using a food processer or by hand. Once the butter reaches a flaky texture in the flour, stir in water with a wooden spoon. Gently bring the dough together and let rest on your counter.
Next, slice tomatoes into disks. Roll the dough out and line the pie tins with the dough. Trim the excess dough away. Dock the pie dough. Add sliced tomatoes as pie weights and place the rest of the sliced tomatoes on the baking sheet along with the pie tins. Blind bake pies for 15 minutes.
While the pies are baking, make the filling. In a medium bowl, mix together ricotta cheese, cheddar jack, asiago, basil, 1 teaspoon of Pro Seasoning, and 2 eggs. Once the pie shells are blind baked, layer some tomatoes on the bottom of the crust. Add the custard cheese filling, then top with more tomatoes. Bake at 400 for 20 minutes.