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Ингредиенты
- 3/4 c. each whole wheat flour">flour and all-purpose flour">flour
- 1 tbsp. dry thyme
- 3/4 teaspoon coarsely grnd black pepper
- 4 1/2 tbsp. unsalted butter, cool
- 1/4 c. solid vegetable shortening, cool
- 1/4 c. ice water
- 6 ripe plum tomatoes, cut into 1/4-inch rounds
- Coarse salt
- 2 c. grated Gruyere cheese
- 1/2 teaspoon grated nutmeg
- 2 tbsp. fresh thyme
- 1 tbsp. minced fresh Italian parsley
- 1 tbsp. extra virgin extra virgin olive oil
Инструкции
- Prepare pie crust 3-4 hrs ahead. Combine flours in a mixing bowl; stir in dry thyme and 1/2 tsp. pepper. Cut in butter and shortening into small pcs; blend with flour till mix resembles coarse meal.
- Add in the ice water, a Tbsp. at a time, mixing it with a fork till the mix forms a ball. Flatten into a disk, cover with plastic wrap. Chill for 3 hrs.
- Sprinkle the sliced tomatoes with salt and let drain on paper towel for about 30 min. Pat dry.
- Preheat oven to 375 degrees. Roll the dough out on a lightly floured surface to create a circle 1/8-inch thick. Lay the dough over a 9-inch tart pan with removable bottom; pat it in place, leaving a slightly thicker amount on the sides of the pan. Trim excess.
- Prick the bottom of the crust with a fork and line with aluminum foil. Fill with pie weights. Bake for 10 min. Remove the weights and foil and bake 12 min more. Cold slightly.
- Spread cheese over bottom of pie shell. Top with tomatoes in a circular pattern. Sprinkle with nutmeg, remaining pepper, fresh thyme and parsley. Drizzle with oil. Bake 40 min; let sit 10 min. Remove side of pan. Loosen crust with spatula. Serve on platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 10 servings | |
| Calories 298 | |
| Calories from Fat 183 | 61% |
| Total Fat 20.8g | 26% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 1.71g | |
| Cholesterol 43mg | 14% |
| Sodium 95mg | 4% |
| Potassium 243mg | 7% |
| Total Carbs 17.95g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.28g | 2% |
| Protein 10.64g | 17% |
