Tomato Pie Recipe

Instructions for Tomato Pie

1. 1

   Prepare the Whey Crust

   In a large bowl, combine whey, flour, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water as necessary to form a dough. Wrap in plastic and refrigerate for at least 30 minutes.

2. 2

   Preheat the Oven

   Preheat your oven to 375°F (190°C).

3. 3

   Roll Out the Crust

   On a floured surface, roll out the chilled dough into a circle and fit it into a pie dish. Trim the excess dough. Poke holes in the bottom with a fork.

4. 4

   Pre-bake the Crust

   Place the crust in the preheated oven and bake for 15 minutes, or until lightly golden. Remove from oven and allow to cool slightly.

5. 5

   Prepare the Filling

   In a bowl, mix ricotta cheese, sliced zucchini, and season with black pepper. Spread the mixture evenly over the pre-baked crust.

6. 6

   Bake the Pie

   Bake the pie in the oven for 30-35 minutes until the zucchini is tender and the top is slightly golden.

7. 7

   Make the Balsamic Reduction

   In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10 minutes. Allow to cool.

8. 8

   Prepare the Herb Salad

   In a bowl, mix torn basil and parsley. Drizzle with olive oil and season with salt and pepper to taste.

9. 9

   Serve

   Allow the pie to cool for a few minutes before slicing. Serve slices topped with the herb salad and drizzled with balsamic reduction.