Ricotta Tomato Pie

Ricotta Tomato Pie
by Diana Horst

For the crust:
8 tablespoons unsalted butter, cold and diced into ½ inch pieces
1 1/3 cups + 4 tablespoon pastry flour
3/4 teaspoon salt
2 1/2 to 3 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
1 oz. shredded asiago cheese

Combine flour and salt. Cut butter into flour until it resembles baby peas. Gradually add cider vinegar and part of the ice water. Toss together adding more water if needed to form a crumbly dough. Knead together two to three times, form a disc and wrap in plastic wrap. Chill for at least 3 hours or overnight. Roll out for a 9” pie plate, place in plate and form edge of crust. Chill for 30 minutes. Preheat oven to 425 F. Sprinkle with shredded asiago cheese and bake for 10 minutes.

For the filling:
16 oz. ricotta cheese
¾ tsp. garlic powder
1 tsp. fresh thyme
½ tsp. kosher salt
½ tsp. ground pepper
2 oz. grated mozzarella cheese
2 oz. grated asiago cheese
3 roma tomatoes, sliced about ½ inch slices and sprinkled with kosher salt
1 tbsp. snipped chives

Combine all ingredients except tomatoes and chives. Spread ricotta mixture in par-baked crust. Blot salted tomato slices with a paper towel and place slices on top of ricotta mixture. Bake for 15-20 minutes or until ricotta mixture is just starting to bubble on the edges. Cool. Once at room temperature, sprinkle with chives and serve.