Tomato-zucchini-goat cheese pie
Oct. 11th, 2005 01:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
astra_nomerLj is my brain. So I will note this recipe here, mostly for my own future reference, but also for others to share. This was inspired by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
chenoameg's tomato pie recipe, and augmented by ideas stolen from Vegetarian Cooking for Everyone. I originally made it with insufficient cheese, so the new amount was made up. But really, you can never have enough goat cheese.
Ingredients:
1 pie crust
2 ripe tomatoes
1 medium zucchini
4 oz goat cheese
1/2 onion
1 Tblsp olive oil
1 tsp minced garlic
1 Tblsp italian seasoning
salt & pepper
2 eggs
1/3 c. milk
Preheat oven to 375. Bake crust in a pie pan until golden brown, about 20 min.
In the meantime, slice the tomatoes into rounds. Slice zucchini into matchsticks with your Japanese slicer thing. Chop onions.
In a pan, heat olive oil. Add garlic and onion. Saute until onion turns translucent, or you get impatient. Add zucchini and italian seasoning and saute until done. Add some salt and pepper while you're at it.
The pie crust should be done by now.
Crumble half the goat cheese on the bottom of the crust.
Spread half the zucchini in the crust.
Put on a layer of tomatoes, but make sure to save 7 nice rounds for the top.
Another layer of cheese.
Another layer of zucchini.
Now arrange your last 7 tomato slices neatly on top.
Beat together eggs and milk. Pour over the vegetables, filling in all the nooks and crannies. Try to avoid overfilling.
Put it in the oven and bake until done. I think mine was in for 45 min, but other stuff was cooking in there, too.
I expect it would be good with chopped spinach instead of zucchini, too.
chenoameg's tomato pie recipe, and augmented by ideas stolen from Vegetarian Cooking for Everyone. I originally made it with insufficient cheese, so the new amount was made up. But really, you can never have enough goat cheese.Ingredients:
1 pie crust
2 ripe tomatoes
1 medium zucchini
4 oz goat cheese
1/2 onion
1 Tblsp olive oil
1 tsp minced garlic
1 Tblsp italian seasoning
salt & pepper
2 eggs
1/3 c. milk
Preheat oven to 375. Bake crust in a pie pan until golden brown, about 20 min.
In the meantime, slice the tomatoes into rounds. Slice zucchini into matchsticks with your Japanese slicer thing. Chop onions.
In a pan, heat olive oil. Add garlic and onion. Saute until onion turns translucent, or you get impatient. Add zucchini and italian seasoning and saute until done. Add some salt and pepper while you're at it.
The pie crust should be done by now.
Crumble half the goat cheese on the bottom of the crust.
Spread half the zucchini in the crust.
Put on a layer of tomatoes, but make sure to save 7 nice rounds for the top.
Another layer of cheese.
Another layer of zucchini.
Now arrange your last 7 tomato slices neatly on top.
Beat together eggs and milk. Pour over the vegetables, filling in all the nooks and crannies. Try to avoid overfilling.
Put it in the oven and bake until done. I think mine was in for 45 min, but other stuff was cooking in there, too.
I expect it would be good with chopped spinach instead of zucchini, too.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
Pre-baking crust...
Date: 2005-10-12 12:34 pm (UTC)"The Book of Old Tarts" (bought at the Hampton Court Kitchens gift shop) suggests brushing the crust with the egg before pre-baking. This seems to work well. I just use some of the eggs for the tart itself.
An pre-cooking soggy veggies is key. :-)
-JWM
Re: Pre-baking crust...
Date: 2005-10-12 01:37 pm (UTC)Not sure what benefit brushing the crust with egg gives you, to be honest, except to give you a nice shiny surface that you're going to fill with stuff anyway...
no subject
Date: 2005-10-14 12:59 am (UTC)