6-8 Servings.
| Preheat oven to 350. | ||
| pie shell | Make 9" pie shell, bake about 15 minutes & set aside. Make the filling | |
| tomatoes salt | Slice 4 large firm-ripe tomatoes horizontally into slices about 1/3 inch thick. Sprinkle the slices on both sides lightly w/ salt & let them drain on paper towels. | |
| 1 c basil cottage cheese 2 large eggs | In food processor puree one cup firmly packed basil leaves with 1/2 cup plus 2T small curd cottage cheese. Add 2 large eggs, beaten lightly, and blend until combined. | |
| mozzarella parmesan 1 1/2 tsp salt black pepper | Add 1/4 pound mozzarella (whole milk is best), grated coarsely. Add 1/2 cup freshly grated Parmesan (Parmesan Reggiano is best) Add salt and pepper to taste; blend mixture just until it is combined. | |
| Pat tomato slices dry w/ paper towels, line bottom of pie shell with tomato end pieces and less lovely slices. Spoon cheese mixture over, smoothing the mixture. Arrange the remaining tomato slices in one layer, slightly overlapping them, over cheese mixture. | ||
| oil | Brush the top of the tomatoes w/ oil. Bake the pie in a preheated 350 oven for 40-50 minutes, or until set. Transfer to rack, let stand for about 10 minutes. |
Serve hot or at room temperature. Not at all bad the second day.
(call it a tart, if you must!)
Ann Morgan Campbell
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