Tomato and Cheese Pie

HoldingOntoSummerAsLongAsPossible is an annual event in our home. I’m not dying to bundle up in sweaters and boots just yet. While the summer produce is still rolling in, let’s give this savory pie a little love, shall we? This dish should really be named Tomato Basil Pie because the ricotta and parmesan take a back seat to the fresh flavors of the basil and tomato. It’s easy to whip together, and makes a nice breakfast or brunch side dish.

Tomato and Cheese Pie
adapted from The Supermarket Diet Cookbook
Prep: 20 Minutes
Bake: 30 Minutes
Makes: 4 Servings
1 container (15 ounces) ricotta cheese 
4 large eggs
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt, plus additional for sprinkling
1/8 tsp. coarsely ground black pepper, plus additional for sprinkling
1/4 cup milk
1 T. cornstarch – I use arrowroot powder 
1 cup packed fresh basil leaves, chopped
1 pound ripe tomatoes (three medium), thinly sliced

The top three eggs are pastured, the egg on the bottom is “cage free”. Notice the difference in the yolk color! Totally subjective, but we think pastured egg yolks have a richer flavor.

1) Preheat oven to 375°F. In a large bowl, with whisk or fork, beat ricotta, eggs, Parmesan, salt and pepper until blended. 

I used purple basil because it has the most traditional basil flavor of the three types that I planted this year. I don’t think lime basil or Thai basil would be tasty in this recipe!

2) In cup, with fork, stir milk and cornstarch (arrowroot) until blended; whisk into cheese mixture. Stir in basil. Pour mixture into 9 inch glass or ceramic pie plate. Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper. 

3) Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.

Enjoy! Happy Labor Day!

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