Hearty Tomato Pie

Slightly healthier take on the Southern classic, this tomato pie doesn’t use any mayo; instead opting for herby ricotta and Parmigiano-Reggiano.

Yield 1, 9" pie

Prep time

30 Min

Cook time

55 Min

Inactive time

50 Min

Total time

2 H & 15 M

Print

With ImageWithout Image

Hearty Tomato Pie

A slightly healthier take on the traditional Southern version, this recipe doesn't use any mayonnaise. Instead, herby ricotta and Parmigiano-Reggiano make up the filling while still letting the tomatoes be the stars.

Ingredients

• Crust
• Use the recipe of your choice or buy a pre-made, 9" crust from the store
• Filling
• 2 ¼ pounds multicolored heirloom tomatoes, cored
• ¾ teaspoon salt, divided
• 1 cup good-quality part-skim ricotta cheese, such as Calabro
• ¼ cup grated Parmigiano-Reggiano cheese
• ¼ cup chopped fresh basil
• 3 tablespoons thinly sliced chives
• ¼ teaspoon ground pepper
• 1 large egg, lightly beaten
• 1 clove garlic, grated
• Cracked black pepper for garnish

Instructions

1. Prepare your crust according to your recipe or instructions on package. Coat a 9-inch pan with cooking spray.
2. Bake the crust until golden and remove from oven. Cool completely on a wire rack, about 20 minutes.
3. Reduce oven temperature to 350 degrees F.
4. Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into 1/4-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with 1/2 teaspoon salt; let stand for 20 minutes. Pat the tomato slices dry with paper towels.
5. Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic and the remaining 1/4 teaspoon salt in a medium bowl. Spread half of the cheese mixture in the cooled crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat the layers once.
6. Bake the pie until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired.

Notes

Source: eatingwell.com

––––––

FIND YOUR NEXT FAVORITE RECIPE - FROM OUR FARM TO YOUR TABLE

yankeestreetfarm.com