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