* Exported from MasterCook *
Bubby's Tomato-Parmesan Custard Pie - Southern USA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 9 inch single-crust pie shell -- crimped and chilled in pie tin
3/4 cup heavy cream
3/4 cup buttermilk
2 large eggs
1 cup grated Parmesan cheese -- divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Pinch ground nutmeg
2 pounds tomatoes
Par-bake the crust (see page 15) until it is blonde and blistered; set
aside to cool.
Preheat the oven to 350°F.
In a medium bowl, whisk together the cream, buttermilk, and eggs. Add ¾
cup of the cheese and the salt, pepper, and nutmeg. Set aside.
Slice the tomatoes into 1/4-inch rounds. Save a few of the prettiest
slices to decorate the top. Layer the rest in the pie shell. Pour the
custard over the top, evening out the cheese distribution if necessary.
Place the reserved tomato slices on top. Sprinkle with the remaining 1/4
cup cheese.
Bake the pie on a lipped baking sheet for about 40 minutes, until the
filling jiggles but does not slosh. Do not overcook. Cool the pie on a
cooling rack for at least 20 minutes before serving warm or at room
temperature. It is best served on the day it is made, but may be stored,
covered, in the refrigerator for up to 2 days. Allow the pie to come to
room temperature before serving.
Makes one 9-inch single crust pie
This pie is so simple, and yet, if the tomatoes are outstanding-such as
the best heirloom tomatoes the season has to offer-nothing can compare
with its understated splendor. Use a firm, flavorful, not-too-juicy
tomato. Ripe plum tomatoes will work if there are no local varieties that
fit the bill.
Source:
"Bubby's Homemade Pies by Ron Silver and Jen Bervin"
S(Formatted by Chupa Babi):
"Aug 2013"
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Per Serving (excluding unknown items): 254 Calories; 18g Fat (63.7%
calories from fat); 9g Protein; 15g Carbohydrate; 1g Dietary Fiber; 92mg
Cholesterol; 614mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 3 Fat.
Nutr. Assoc. : 4474 0 0 0 0 0 0 0 0
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