Deep-Dish Roasted Tomato, Mushroom, and Caramelized Shallot Pie (France)

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Deep-Dish Roasted Tomato, Mushroom, and Caramelized

Shallot Pie (FRance)

 

Serves 8 to 10.

2 pie crusts (lard free)

 

Filling

8 plum tomatoes, cored and cut in half lengthwise

6 shallots, thinly sliced

1/4 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

1 1/2 cups (about 6 ounces) crumbled creamy chevre

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

 

Preheat oven to 400 degrees.

 

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.

 

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.

 

Stir the ricotta, mozzarella, chevre, eggs, garlic,

lemon juice, marjoram, parsley, salt, and pepper in a

large bowl and set aside.

 

Add the roasted tomato-shallot mixture to the

mushrooms and stir to mix. Spoon half the mixture into

the chilled, pie crust-lined baking dish.

 

Spread half the cheese mixture on top of the

tomato-mushroom mixture. Top with remaining mushroom

mixture, then finish with the remaining cheese

mixture.

 

Cut 10 to 12 holes in the remaining pie crust with a

1/2-inch cookie cutter or knife. Place the crust 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.