Have your pie and eat it too. Walnut pie crusts cut down on fat and add nutritional value.
- 1 walnut pie crust
- 1 pound multicolored heirloom tomatoes, cored
- ¾ teaspoon salt, divided
- 1 cup good-quality part-skim ricotta cheese
- ¼ cup grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh basil
- 3 tablespoons thinly sliced chives
- ¼ teaspoon ground pepper
- 1 large egg, lightly beaten
- 1 clove garlic, grated
- Cracked black pepper for garnish
- Preheat oven to 350°F.
- Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into ¼-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with ½ teaspoon salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
- Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic, and the remaining ¼ teaspoon salt in a medium bowl. Spread half of the cheese mixture in crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat layers once.
- Bake until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired.
Serving size: 1 slice
Per serving: 312 calories; 15 g fat (4 g sat); 4 g fiber; 33 g carbohydrates; 11 g protein; 83 mcg folate; 47 mg cholesterol; 5 g sugars; 0 g added sugars; 1,813 IU vitamin A; 25 mg vitamin C; 171 mg calcium; 2 mg iron; 510 mg sodium; 503 mg potassium
Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (36% dv), Folate (21% dv)