My husband loved the Heirloom Tomato Pie that I made a couple of weeks ago. So I decided to deviate ever so slightly and add zucchini slices to the mix.
For the crust:
3/4 cup super fine white rice flour
1/4 cup potato starch (not potato flour)
1/4 cup sweet rice flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon kosher or fine sea salt
1 tablespoon sugar
1/2 teaspoon dried oregano
1 stick of cold butter
1/4 cup icy cold water
For the ricotta filling:
1 cup ricotta
1 garlic clove, minced
1 tablespoon finely chopped fresh oregano
1 to 2 heirloom tomatoes, sliced (I used one red and one yellow)
1 small onion, sliced (I used a vidalia onion)
1 medium zucchini, thinly sliced
1/4 cup parmesan, grated
2 teaspoons olive oil
Preheat the oven to 350F and position a rack in the center.
Prepare the crust:
Cut butter into ½ inch pieces and place it the freezer for 15 – 30 minutes.
Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the fine white rice flour, potato starch, sweet rice flour, tapioca starch, xanthan gum, sugar, salt and oregano until incorporated.
Add the butter and pulse until the butter resembles small peas and is evenly incorporated. With the process running, gradually stream in the cold water 1 tablespoon at a time until the flour just comes together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary.
Remove the mixture from the machine and place on your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 1 hour (or overnight) before rolling out. Since the dough is so crumbly and does not hold together at this point, I find it easier (and far less messy) to pour the mixture into a large food storage bag and form it into a disk using the bag to help. Then just close up the bag and put it in the fridge.
Remove dough from fridge 5 minutes before rolling.
To roll the dough, lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.
Place pie in refrigerator for at least 30-minutes to chill
When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights – dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Let cool.
Prepare the filling:
In a large bowl, mix all the ingredients together and keep refrigerated until ready to use.
Slice the tomatoes and spread them out on layers of paper towels to drain some of their moisture out while you roll out the pastry.
Once pie crust has cooled completely, spread in the ricotta mixture. Add onions. Put a layer of zucchini slices. Layer the tomatoes on top. Sprinkle the tomatoes with parmesan.
Bake for about 15-20 minutes until cheese has melted.
Let cool slightly, drizzle with the olive oil and add fresh basil and serve.