This savory pie is one that our customers love to take home and serve for Sunday brunch or as part of a buffet, or to take to a potluck supper.
Serves 8 to 10
For the crust
4 cups all-purpose flour
2 teaspoons salt
½ pound (2 sticks) cold, unsalted butter, cut into small pieces
¾ cup ice cold water
For the filling
8 plum tomatoes, cored and cut in half lengthwise
6 shallots, thinly sliced
¼ cup olive oil
2 tablespoons balsamic vinegar
1 pound cremini or shiitake mushrooms, cleaned and thinly sliced
1 cup ricotta cheese
1 cup (4 ounces) grated mozzarella cheese
1½ cups (about 6 ounces) crumbled creamy chèvre
3 large eggs
1 garlic clove, minced
Juice of 1 lemon
2 tablespoons chopped fresh marjoram or 4 teaspoons dried marjoram
2 tablespoons chopped fresh parsley
2 teaspoons salt
2 teaspoons freshly ground black pepper
Egg wash: 1 large egg beaten with 2 tablespoons milk
For the crust
1. Place the flour and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse 10 to 12 times, until the mixture resembles coarse cornmeal.
2. Add the water slowly, about ¼ cup at a time (you may not need all the water), as you pulse 3 to 4 more times, until the mixture just begins to cling together.
3. Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough several times just until it comes together. Do not over work the dough. Divide the dough into 2 equal pieces and pat each piece into a flat rectangle. Wrap in plastic wrap and refrigerate several hours or overnight.
4. Let the dough rest at room temperature 10 to 15 minutes. Roll each piece on a lightly floured surface into a 9 by 13-inch rectangle about ⅛ inch thick. Place 1 piece of the rolled-out dough in a 9 by 13-inch baking dish and press into the bottom and up the sides of the dish. Place the other piece on a baking sheet. Cover both with plastic wrap and refrigerate a minimum of 2 hours or overnight.
For the filling
1. Preheat the oven to 400 degrees.
2. Toss the tomatoes and shallots with 2 tablespoons of the olive oil and the vinegar in a bowl. Transfer to a baking pan and spread the mixture out in a single, even layer. Cook 20 to 25 minutes, until the tomato skins start to shrivel. Remove from the oven and set aside.
3. Heat the remaining olive oil in a skillet over medium high heat and cook and stir the mushrooms 3 to 4 minutes until light golden brown. Remove from the heat and set aside.
4. Stir the ricotta, mozzarella, chèvre, eggs, garlic, lemon juice, marjoram, parsley, salt, and pepper in a large bowl and set aside.
5. Add the roasted tomato-shallot mixture to the mushrooms and stir to mix. Spoon half the mixture into the chilled, dough-lined baking dish.
6. Spread half the cheese mixture on top of the tomato-mushroom mixture. Top with remaining mushroom mixture, then finish with the remaining cheese mixture.
7. Cut 10 to 12 holes in the remaining sheet of dough with a ½-inch cookie cutter or knife. Place the sheet of dough on top of the cheese topping; trim and crimp the edges. Brush with egg wash and bake 40 to 45 minutes, until the pastry is golden brown and the mixture is bubbling. (Note: Cover if the top is browning too quickly.) Let stand 10 to 15 minutes before serving; serve warm.
