- FOR THE FILLING
About 2 teaspoons Dijon-style mustard
2 to 3 large beefsteak tomatoes, sliced thick and evenly
1 cup grated low-fat Swiss cheese
About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
2 tablespoons chopped flat-leaf parsley
Kosher or coarse sea salt
Freshly ground black pepper
1/2 cup shredded low-fat mozzarella cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
Have ready an ungreased 9-inch pie plate or fluted quiche
For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.
On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.
Preheat the oven to 425 degrees.
Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.
For the filling: Preheat the oven to 350 degrees.
Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.