Tomato Slab Pie

By ccavaletti

Ingredients

• Crust:
• 1-1/2 c all-purpose flour
• 1/2 c grated fresh Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c cold unsalted butter
• 1/3 c ice water
• Filling:
• 8 oz cream cheese, softened
• 4 oz feta cheese
• 1/2 c grated fresh Parmesan cheese
• 2 Tbsp olive oil
• 3-4 assorted ripe heirloom tomatoes, sliced 1/4 inch thick
• Coarse sea salt
• Topping:
• 1 c packed fresh basil leaves
• 1/4 c olive oil
• 1 tsp lemon zest
• 2 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• (I just used prepared pesto)
• Garnish: fresh basil

Details

Servings 1

Preparation

Step 1

For crust:

In a large bowl, whisk together flour, Parmesan, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly.

Stir in 1/3 c ice water just until dough comes together. Shape dough into a disk, and let stand at room temperature for 20 minutes.

Lightly spray a 13x9-inch rimmed baking sheet with cooking spray.

On a lightly floured surface, roll dough to a 14x10-inch rectangle. Press dough into bottom and up sides of prepared pan. Fold edges under, and crimp as desired.

Refrigerate until dough is cold, 30 minutes to 1 hour.

Preheat oven to 375º.

For filling:

In the work bowl of a food processor, process together cream cheese, feta, Parmesan, and oil until smooth. Spread filling into prepared crust.

Bake until crust in golden brown, about 30 minutes. Let cool for 15 minutes. Layer tomatoes onto cheese mixture. Sprinkle with sea salt.

For topping:

In the container of a blender, process all ingredients until smooth. Drizzle onto pie, serve immediately. Garnish with basil, if desired.

From Cooking with Paula Dean, July/August 2018