Summer Tomato Ricotta Pie is a light and savory addition to your weeknight meals. Any ripe, luscious summer tomato will do. A Ricotta pie can be fabulous with farmer’s market heirloom tomatoes, right-off-the-vine-in-your-garden tomatoes or Cherry tomatoes. Weeknight dinner is all about fast and easy. I had a box of store-bought pie crusts in the freezer. I have a wonderful basil garden steps out my back door and lots of juicy Cherry Tomatoes on hand. This couldn’t get any easier.
The flavor component is simple. Creamy Ricotta cheese, ripe tomatoes, salt and pepper. BUT, there is one secret ingredient that makes this pie worth it – lots of grated Parmesan cheese in the filling. The Parmesan melts into the ricotta and adds a nutty, salty flavor addition. Think of it as lasagna without the heaviness.
Pre-bake the crust until lightly golden. Poke holes in the crust to prevent bubbles. Load up with Ricotta/Parmesan filling.
Arrange the tomatoes on top. This picture show basil on top before baking. Actually – don’t do that. The basil will turn brown. Add the basil after baking!
Bake at 375 degrees for 30 minutes. Serve warm or room temperature. Add a salad and glass of Pinot Grigio! Enjoy the last days of summer on the patio.
Summer Tomato Ricotta Pie
Summer Tomato Ricotta Pie is a light and savory addition to your weeknight meals. Any ripe, luscious summer tomato will do. A Ricotta pie can be fabulous with heirloom tomatoes or right-off-the-vine-in-your-garden tomatoes. Weeknight dinner is all about fast and easy. It takes 20 minutes to thaw a box of pie crusts right out of the freezer. This couldn't get any easier.
- 1 pie crust homemade or store-bought
- 3 cups ricotta cheese whole milk or skimmed, drained of any liquid
- 1 cup Parmesan cheese freshly grated
- 1 egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pint cherry tomatoes or 2 large garden tomatoes sliced
- 4 basil leaves and coarse salt for garnish
Place prepared pie crust in a 9 inch glass pie pan. Crimp the edges. Poke holes in the bottom to prevent bubbling. Bake at 450 degrees for 10-12 minutes or until lightly brown. Let cool while making the filling.
Cut cherry tomatoes in half. Pinch out seeds. Drain on paper towels.
In a small bowl, mix cheeses, egg, salt & pepper until smooth and combined. Put filling in cooled crust. Top with cut cherry tomatoes (or sliced garden tomatoes). Bake at 375 degrees for 30 minutes.
Garnish with chopped fresh basil and sprinkled coarse salt.
Serve warm or room temperature.