Tomato Pie Recipe

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.