Easy as tomato pie

Full disclosure: The thought of making anything with phyllo made me nervous. The thin sheets seem so delicate, so easy to tear and mess up. I felt it was something to leave to the true bakers and cooks.

But when I came across a simple recipe for tomato pie, I had to give it a try. I had a container full of grape tomatoes that were quickly going bad. There was no way I was going to let my fear of phyllo prevent me from using them up.

Ingredients:

  • Phyllo pastry
  • 1 quart grape tomatoes (sliced or quartered)
  • ½ cup cottage cheese
  • 1 cup mozzarella cheese (shredded)
  • 1 clove garlic (minced)
  • Salt, pepper
  • Dijon mustard
  • Butter (melted)

Directions:

  1. Preheat oven to 375°
  2. Grease pie plate
  3. Place layer of phyllo
  4. Brush with melted butter and dot with mustard
  5. Place second layer of phyllo at an angle to the first
  6. Repeat butter and mustard step
  7. Continue for five or six layers
  8. Add tomatoes
  9. Sprinkle garlic on top
  10. Dot with cottage cheese
  11. Add mozzarella cheese
  12. Fold phyllo corners over top
  13. Brush with butter or olive oil
  14. Bake for 30-40 minutes
  15. Let set before serving

I was surprised with how well it turned out. It looked and tasted great. And working with phyllo wasn’t half as terrifying as I imagined! We ate the pie with mixed greens tossed with olive oil and lemon juice. The prosciutto wasn’t necessary. But really, who can refuse?

I got this recipe out of a newsletter for farmers in Nova Scotia. Unfortunately, I don’t remember the name.

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