Tomato Cheese Pie
|Unbleached all-purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1 Tablespoon|
|Vegetable shortening||1⁄3 Cup (5.33 tbs)|
|Ice water||4 Tablespoon|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Low-fat cottage cheese||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|All purpose flour||1 Tablespoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Tomato||1 Medium, thinly sliced|
|Grated parmesan cheese||1 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
|Dried oregano leaves||1⁄4 Teaspoon|
In medium mixing bowl, combine all-purpose flour, whole wheat flour, cornmeal and salt.
Cut in shortening to form coarse crumbs.
Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together.
Form dough into a ball.
Roll out on lightly floured board at least 2 inches larger than inverted 9-inch pie plate.
Ease into plate.
Trim and flute edge.
Microwave at High for 6 to 8 minutes, or until crust appears dry and opaque, rotating plate after every 2 minutes.
For filling, in medium mixing bowl, combine all ingredients.
Spread evenly into prepared crust.
Place pie plate on saucer in oven.
Microwave at 50% (Medium) for 11 to 19 minutes, or until center is soft-set, rotating plate one-half turn after every 3 minutes.
Top with tomato slices.
In small bowl, blend all remaining topping ingredients.
Sprinkle over tomato slices.
Let stand for 10 minutes before serving.