We've taken traditional Southern Tomato Pie and given it an ultra flavorful Italian makeover. Creamy Il Villaggio Mozzarella and savory Ricotta Salta make this pie a cheesy delight.
Ingredients
1 9" frozen piecrust, thawed
3 medium tomatoes, cut into ¼" slices
1 medium onion, minced
2 tbsp. unsalted butter
2 large gloves garlic, minced
1 tsp. dried basil
1 tbsp. extra-virgin olive oil
¼ each salt and ground black pepper, plus more salt for tomato preparation
2 oz. Il Villaggio Ricotta Salata cheese, crumbled (1/2 cup)
8 oz. Il Villaggio Mozzarella cheese, sliced 1/8" thick
Instructions
Preheat oven to 400 F. Place piecrust on baking sheet and prick bottom with a form. Bake for 8 minutes. Cool.
Reduce oven temperature to 375 F. Meanwhile, sprinkle tomatoes lightly with salt and place on paper towels for 20 minutes to absorb excess liquid.
In a medium skillet, cook onion in melted butter until tender, about 2 minutes. Add garlic; cook 1 minute, then add basil, salt, and pepper.
Spread Ricotta Salata into bottom of piecrust, and spoon onion mixture on top. Place alternating, slices of tomato and mozzarella in a circle on top, overlapping slightly, and brush top with olive oil.
Bake for 20-25 minutes. Cool 10 minutes before slicing. Makes 1 pie.
Recipe by Il Villaggio Cheese at http://ilvillaggiocheese.domain-account.com/recipes/mediterranean-tomato-pie/