To prepare crust: Preheat oven to 375 degrees F. Coat a 9-inch removable-bottom tart pan with cooking spray. Combine pastry flour, all-purpose flour, salt and pepper in a large bowl. Combine oil and ice water in a small bowl; drizzle over the flour mixture. Toss with a fork until the dough is crumbly and sandy. (Add another 1 to 2 teaspoons ice water if the dough is too dry; it should hold together when you pinch a small piece between your fingers.) Press the dough into the bottom and up the sides of the prepared pan.Advertisement
Bake the crust until golden, about 20 minutes. (It might crack and that's OK.) Remove from oven and cool completely on a wire rack, about 20 minutes.
Reduce oven temperature to 350 degrees F.
Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into 1/4-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with 1/2 teaspoon salt; let stand for 20 minutes. Pat the tomato slices dry with paper towels.
Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic and the remaining 1/4 teaspoon salt in a medium bowl. Spread half of the cheese mixture in the cooled crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat the layers once.
Bake the pie until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired.
Equipment: 9-inch removable-bottom tart pan
2 fat, 1 1/2 starch, 1 1/2 vegetable, 1 medium-fat protein