Cheese & Tomato Pie, Italian

Make enough pastry for 2 crust pie and roll 2/3 of it into 16″ circle. Fold in quarters and lift into 10″ spring form pan. Press in bottom and sides. Brush w yolk. Mix cheeses, eggs, tomatoes and seasonings. Add up to 1 c of any desired filling: meat, shellfish, vegetables, etc. Spoon into crust. Fold pastry over. Brush w yolk. Roll remaining pastry into 10″ circle. Place over filling and seal. Brush w. yolk. Bake 1 hr at 375 or until knife comes out clean. Chill and serve.

Cottage Cheese 1 lb
Cheese, Ricotta 1 lb
Cheese, Parmesan 0.67c
Tomato 1c, seeded and chopped
Italian Seasoning 2 tsp
Egg 3
Salt/Pepper
Pastry for 2 crust pie
Egg Yolks 1 beaten