go to page 1   

Appetizer main page

Goat cheese gratin
Grilled vegetable stacks
Ham and cheese toast
Ham aspic with egg salad and avocado
Herbed spinach-ricotta srudel
Lima bean appetizer
Marinated goat cheese crostini
Mushrooms à la grecque
Onion pie
Pasta roll with three cheeses
Polenta a la Romaine
Puff pastry rochoises
Roasted tomatoes and red peppers
Red pepper mousse
Spinach-feta strudel
Stuffed artichokes
Stuffed cabbage leaves
Stuffed pancakes au gratin
Talmouses
Tomato aspic
Tomato pie wiht polenta crust
Vegetable and chicken terrine
Vegetable flan
Vegetable frittata
Wild mushroom, leek, and cheese tartlets
Wild mushroom and leek beggar's purses
Quiches:
Quiche Andalouse
Leek quiche with three cheeses
Quiche lorraine
Tomato Romano quiche
Vegetable quiche

go to page 1   

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

TOMATO PIE WITH POLENTA CRUST

Serves: 4

For filling:
olive oil
3 tomatoes
1 small zucchini
1 red onion, thickly sliced
1/4 teaspoon each salt and pepper

For crust:
olive oil
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1 egg white
1/2 cup grated parmesan cheese
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1/4 teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese

Preheat broiler to high. Line a baking sheet with foil; brush with oil.
Cut tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices. Arrange tomatoes, zucchini and onion in single layer on baking sheet; brush vegetables with oil and sprinkle with salt and pepper. Broil until surface of tomatoes appears dry and zucchini and onions are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle base and sides with a little cornmeal, tilting pan to coat entire surface evenly. Tap pan to remove excess; set aside.
In medium saucepan combine 1/2 cup cornmeal and the water; bring to boil over medium-high heat. Reduce heat to low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls away from sides of pan. Whisk in milk until mixture is smooth. Set aside 5 minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
In small bowl, combine flour, baking powder and salt; stir into cornmeal mixture until well combined.
Spread cornmeal mixture over base and up sides of prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and thyme. Using a slotted metal spatula, lift vegetables from baking sheet, draining off juices.
Cover cornmeal mixture with half of tomatoes, half of onion, the remaining thyme and all but 1 tablespoon of the parsley. Arrange remaining tomatoes, the zucchini and onion decoratively on top.
Bake in a 375 degree oven for 35 minutes or until crust is puffed and golden.
Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before cutting into wedges.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.