Fresh Tomato Ricotta Pie
Ingredients
Ricotta Mix:
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 9- inch prebaked crust
- 3/4 pound ripe tomatoes in different colors
- 1/2 cup shredded Gruyere cheese
- 1 tablespoon shredded Parmesan
- black pepper
- 1-2 tablespoons shredded fresh basil or parsley
Instructions
- Preheat oven to 350F.
- Stir together the ricotta mix and place in the crust.
- Sprinkle ricotta with gruyere cheese.
- Thinly slice tomatoes and pat them dry with paper toweling.
- Arrange tomatoes on top of cheeses in a slightly overlapping fashion.
- Sprinkle with the remaining shredded Parm and black pepper.
- Bake for 30 minutes.
- Garnish with shredded fresh basil or parsley, whichever you like (I used basil).
Notes
From the kitchen of palatablepastime.com