Ingredients:
- ¼ cup Tuscan Herb Infused Olive Oil, divided
- 1 recipe – Sweet Olive Oil Pastry Dough (below)
- 4 eggs
- ½ cup milk
- 1 Tbsp flour
- ½ tsp sea salt
- ¼ tsp fresh cracked black pepper
- ¼ cup chopped onions
- 1 plum tomato, seeded and chopped
- ½ cup Bocconcini or fresh Mozzarella cheese
- ¼ cup torn basil leaves
- ¼ cup grated parmesan cheese
Directions:
Preheat oven to 375°F. Brush a 9-inch glass baking dish or pie plate with 1 tbsp Tuscan Herb Olive Oil and set aside.
Roll out the pastry crust to a 10 to 12-inch circle, ½" thick. Place the pastry into the baking dish and begin trimming any excess pastry from the outside of the baking dish. Using two fingers, pinch the pastry edge, fluting the pastry between your fingers in a pretty pattern, or press the tines of a fork around the pie shell edge. Using a sharp knife, cut off the excess pastry from around the dish. Cover the pastry with a small sheet of parchment paper, filling the pie shell with baking weights, and then bake for 10 minutes, until the crust begins to lightly brown. Cool on a baking rack.
Beat together eggs, milk, remaining olive oil, sea salt, and pepper. Once the pie shell has cooled slightly, fill it with the chopped onion, tomato, mozzarella cheese, and basil. Pour in egg mixture and top with parmesan cheese. Bake for 40 minutes, until eggs begin to set and lightly brown on top. Remove to a baking rack to cool slightly before cutting.
Leftovers will store in the fridge in an airtight container for up to 4 days.
For The Pastry:
Ingredients:
- 2 Cups all-purpose flour
- 2 tsp baking powder
- 1 tsp sea salt
- ½ cup mild EVOO
- 1 egg
- 1 Tbsp White Balsamic Vinegar
- ½ cup cold water
Directions:
Step 1 – In a mixing bowl, whisk together dry ingredients. Add the olive oil and mix until the flour resembles coarse oatmeal, scraping down the sides of the bowl to ensure an even mixture.
Step 2 – In a small bowl, whisk the egg until frothy. Add the vinegar and continue whisking for an additional 15-20 seconds. Then add the water and beat until the mixture is evenly combined.
Step 3 - Gently pour the mixture into the flour and mix until just combined. Using your hands, press the dough into a ball, turning to ensure all the crumbs are pressed in at the bottom.
Step 4 - Transfer to a well-floured counter or pastry cloth and pat into a ball. Cover and let rest in the fridge for 20 minutes.
Step 5 – Remove from fridge, and roll out into a 10" circle on a lightly floured surface. Transfer to the pie plate and center it as best you can. Pinch the pastry around the edges, cutting off any excess. Bake at 350°F for 10 minutes to par-bake or freeze to bake later.