Take-out Tuesday, Summer Cherry Tomato Pie

the Painted Apron

3 years ago

It’s time to celebrate Summer tomatoes!

Let’s make a pie!

Tomato Pies are a Summer staple in the South

and we always plant cherry tomatoes in the garden

My grandson, Big E adores them and will eat them like candy

The first step for this pie is roasting them on a lined sheet pan

Roll them around in olive oil and season with salt and pepper

Roast them at 400 degrees for 20-30 minutes until they pop

While the tomatoes are roasting,

mix ricotta with Italian seasoning,

chopped basil and Parmesan cheese

Place pie dough into a pie pan

and spread with 1/2 of the ricotta mixture

Top with 1/2 of the Manchego cheese

Put the roasted cherry tomatoes on top of the cheese in an even layer,

then top with remaining ricotta and Manchego

Bake at 350 degrees for 45-60 minutes

Let pie sit a few minutes to set up before slicing

Garnish with fresh basil

Summer Cherry Tomato Pie

Roasted cherry tomatoes pair with a creamy seasoned ricotta and Manchego cheese for a delightful Summer savory pie

Course Brunch, Main Course, Side Dish

Cuisine American

Keyword Cherry tomatoes, summer tomato pie, Tomato Pie

Prep Time 30

Cook Time 50

Servings 6

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

Enjoy!