Round up your Garden Tomatoes and Squash and put them in a Pie!!

Tomato Summer Squash Ricotta Pie

So MANY tOMATOES!!! They are all coming off the vine at once! Some already fell on the ground and they were bruised and battered and beaten up a bit but still usable for a lot of things. You can make sauce, you can make salsa or put it with avocado in a guacamole.You can stew tomatoes, fry tomatoes, steam tomatoes, bake tomatoes, dry tomatoes and even stomp tomatoes but I never saw anyone doing that! I have decided to use my tomatoes for what else, a Pie! And I have joined the summer squash into the mix, and together with the ricotta cheese the  mozzarella and the  cheddar cheese  and  in a biscuit like crust that makes a tasty comfort dish and also uses up those tomatoes before they go rotten, and you don’t want to waste that glorified taste of the garden tomato that comes but once a year!

Pick tomatoes over, wash them of dirt, cut off the rotten parts. Slice whole tomatoes into slices and put them in the refrigerator till needed  and take the other damaged or pieces of  tomatoes and cut in pieces and throw them  in a saucepan with 2 garlic cloves, cut in pieces, a little olive oil, and some fresh Basil, minced. Place burner on low and just to simmer. Remove from heat, when sauce forms and place on side.

Set oven to 400 degrees

Summer Squash      Sliced

In a pan of boiling water place sliced squash and cook for 2 minutes, move to a saute pan and saute in a little bit of butter till a little crisp and remove from the heat and place on side

Biscuit Crust

2 cups AP flour

3 teaspoons of baking powder

1 teaspoon of salt

  1. Sift together in a large bowl  and
  2. Add (4 tablespoons) 1/2 stick of cold butter, cut in small pieces

Together in a measuring cup add 1/3 cup of vegetable, or canola oil, one egg beaten, and enough milk to make 1 cup of liquid and add to the bowl and mix till it comes together. Add more flour if necessary, and form dough into ball. Roll ball out with a rolling-pin and roll into a round circle. Place into 9 inch pie plate and crimp and decorate edges.

Meanwhile in a another large bowl place,

16 ounces of ricotta cheese

1 egg beaten

4-6  ounces of mozzarella cheese, shredded (divided)

2 ounces of cheddar cheese, goat cheese, or any other cheese you have lying around

2 ounces of parmesan cheese, shredded (divided)

2 tablespoons of AP flour

  • 2-3 ounces of black seedless olives

Mix together the ricotta, the 1 beaten egg, 2 ounces of the mozzarella cheese, the cheddar or other cheese and an ounce of the Parmesan cheese. Now keep mixing together and add the flour and place it in the pie shell and bake in 400 degree oven for 10-15 minutes or untill lightly brown. Remove from oven and let cool. Leave oven on while placing veggies on top of pie

The sauce that you made from the pieces of tomato that you could not get a slice out of them will now be used to place and spread over the pie shell and ricotta bake. Now the sliced sauted squash will form into a circle around the entire pie. After that the tomatoes will stand at attention around next to the squash. And the black seedless olives will form in the middle to form a contrast and color. Spread rest of mozzarella and parmesan cheese  over the top in a wavy style and then you will bake it in a 400 degree oven for 20-25 minutes or until brown and the cheese has melted. Let cool slightly and serve hot.

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About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Pies, Recipes, Savory and Sweet. Bookmark the permalink.

5 Responses to Round up your Garden Tomatoes and Squash and put them in a Pie!!

  1. Well firstly, wow! I see some incredibly gorgeous bounty and harvest there. From your heirloom tomatoes in all those jewelled colours, the squash varieties and I’m guessing that incredible pumpkin there! I would love to see a post on your incredible garden at some stage too!
    Secondly one of my favourite tarts is with tomato, the classic pissaladiere from France. So with fresh tomatoes, that crisp tart shell, some cheeses and the squash, I know it’s definitely going to be delicious!

    • piesandeyes says:

      There is not too much to see in the garden! Yes, we have some tomatoes and summer squash but most of it is flowers and weeds. The rest of the vegetables came from a farm stand! Tomatoes are very useful for many things, but you’re right a classic tart combines all kinds of textures and tastes and tastes delicious if they were just picked!

  2. Laura says:

    Oh, this looks wonderful! What a delicious and creative way to use fresh seasonal vegetables!

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