Tomato Pie Recipe

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.

Preheat the Oven

Preheat your oven to 375°F (190°C).

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.

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.

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.

Bake the Pie

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

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.

Prepare the Herb Salad

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

Serve

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