Provence Tomato Pie

Recipe

Provence Tomato Pie


Ingredients: Pasta: - 2 cups of wheat flour - 1/2 teaspoon of salt - 1/3 cup of iced butter - 1/3 cup of hydrogenated vegetable fat - 6 to 8 tablespoons of ice water Filling: - 4 firm tomatoes - 1 tablespoon of vinegar - 400g fresh ricotta - 4 tablespoons olive oil - 2 tablespoons capers - 1 teaspoon of oregano - Basil leaves to taste - Salt and freshly ground black pepper to taste Method of preparation: Pasta: In the processor, place the wheat flour, salt, butter and vegetable shortening. Press until the flour acquires a thick sand texture, add the cold water gradually until it is almost on. Remove, tighten well, put in a plastic bag and refrigerate for 30 minutes. Open the dough to a thickness of 3 mm and line a pie pan about 30 cm in diameter. With a fork, drill a few holes in the bottom of the dough and refrigerate for 15 minutes. Preheat the oven and bake at medium temperature until golden brown. Remove from the oven and let cool. Filling: Finely slice the tomatoes, pass into a bowl, drizzle with vinegar and sprinkle with a little salt. Let it rest for 20 minutes for the tomato to release enough liquid. Knead the ricotta well, add 2 tablespoons of the olive oil and season with salt and pepper. Chop the capers well and mix the ricotta. Book it. Drain the tomatoes, eliminating the liquid that has formed. Assembly: Line the dough with the ricotta mixture, smoothing well. Arrange tomato slices over them. Drizzle with remaining olive oil and sprinkle with oregano and basil leaves. Bake in a very hot oven for 3 minutes to lightly heat the tomatoes. Nutritional value: 208 Kcal per 100 g.