Let’s start with some eye candy. Gorgeous garden, anyone?
Remember the client I have with the fabulous on-campus garden? Well the kale I took home in the winter was nice, but the summer bounty is the best kind of overwhelming.
They employ a gardener who comes in about three times a week to tend the plot and harvest. I never leave empty-handed. This go round, it was mortgage lifter heirloom tomatoes, which led to a craving for a true Southern treat: tomato pie.
I didn’t have the heart to go super-decant for day-that-ends-in-y cooking. I healthied up a tradition version quite a bit, starting with the crust.
I ditched the pastry and used breadcrumbs and beans to make a solid base. Then I tinkered with our favorite quiche recipe (courtesy of my mom’s sweet friend Diana). The result was equally fabulous for dinner and breakfast the next morning. Enjoy!
Healthy Tomato Pie (serves 4-6)
1 1/2 cups homemade breadcrumbs, unseasoned
1 tablespoon butter
1 cup canolini beans
1/4-1/2 teaspoon salt
1/4 cup reduced fat ricotta cheese
1/4 cup reduced fat sour cream
1/2 cup skim milk
1 tablespoon arrowroot starch
chopped fresh herbs (1 T green onion and 2 T basil for me)
1 large tomato, sliced to about 1/4 inch thickness, then drained on paper towels
1/2 cup feta crumbles
*Combine the bread crumbs, butter, beans and salt in the food processor or high speed blender. (I used 1/2 teaspoon salt, but my beans where made from dry and had no seasoning. You might need less if using canned.)
*Pulse until the beans/breadcrumbs/butter are integrated.
*Squish this mixture evenly into a 10.5 inch tart pan. Ta-da! Crust.
*Bake the crust at 350 for 10 minutes. Meanwhile…
*Use a high speed blender or hand mixer to combine the eggs, ricotta, sour cream, milk, starch and herbs. Blend well.
* Pour the egg mixture over the crust. Lay your tomatoes on top–extra points if they look artful–then sprinkle on the feta cheese.
*Bake at 350 for about 30 minutes, or until the center is set.
I served Vore’s portion with a few simply sautéed shrimp. We each ate a quarter of the tart and didn’t feel a smidge guilty about the portion size.
Do you have a favorite recipe you’ve made more healthy? And what’s your favorite crust alternative?