Our garden this year has not been the perfect success it started out to be
We did harvest some kale and made Krazy Kale and Pan Fried Kale Ribbons with Garlic before a giant snake got caught in the protective netting and thrashed about for 3 days bashing everything with it’s tail…
And even though we didn’t plant zucchini this year I have a huge zucchini plant choking out my begonias with the prettiest squash blossoms you ever saw…
We did manage a modest crop of jalapenos, which immediately got turned into Prosciutto and Sausage Pineapple Poppers
but the cherry tomatoes…the cherry tomatoes have been the star 🌟
They got bathed in olive oil and seasoned with salt and pepper, roasted,
and made into a lovely pie with ricotta, basil and cheese
I felt like I found a pot of gold at the end of a rainbow
with this golden roasted cherry tomato pie!
Summer Cherry Tomato Pie
Ingredients
- 1 pie crust dough round
- 2 cups ricotta whole or part skim
- 1/4 cup grated fresh Parmesan cheese
- 2 tsp Italian seasoning
- 4 cups cherry tomatoes
- 1 cup 4 oz., Manchego cheese, grated
- olive oil
- salt and pepper
- chopped fresh basil to taste
- basil leaves for garnish
Instructions
- Place pie crust in pie or tart pan.
- Put tomatoes on a foil lined baking sheet. Drizzle with olive oil and season well with salt and pepper. Bake at 400 for 20-30 minutes until tomatoes have burst and look done.
- Mix ricotta with Parmesan, some of the chopped basil and Italian seasoning. Place1/2 of ricotta mixture in pie shell. Top with roasted tomatoes. Top tomatoes with remaining ricotta mixture. Sprinkle with Manchego cheese. Adjust edge of pie crust to filling, folding down if necessary to match the height of the filling.
- Bake at 350 for 45-60 minutes. Let sit a few minutes before cutting. Garnish with chopped basil or basil leaves. Makes 1 pie, 4 main dish servings or 6-8 side dish servings
So tell me, how is your garden growing?
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