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.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1pie crusthomemade or store-bought
3cupsricotta cheesewhole milk or skimmed, drained of any liquid
1cupParmesan cheesefreshly grated
1pintcherry tomatoes or 2 large garden tomatoes sliced
4basil 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.