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
2 cups AP flour
3 teaspoons of baking powder
1 teaspoon of salt
- Sift together in a large bowl and
- 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.