Any ripe luscious summer tomato will do. My recipe calls for 3 medium sized tomatoes if you would like more i would suggest 4 5. With the 3 it s good but to me it s more of a ricotta pie than a tomato pie. Place tomato slices and then diced tomatoes. Tomato season is like christmas in july.

It takes 20 minutes to thaw a box of pie crusts right out of the freezer. Let stand 5 minutes before serving. When i make it again i might wait until next summer so i can use tomatoes from the garden again i think i would add more tomatoes. Summer tomato ricotta pie is a light and savory addition to your weeknight meals. Quick easy and delicious pasta recipes ideal for weeknight dinners when you need a comforting meal but don t have a lot of time whip up one of these fast pasta recipes.

In a small bowl mix ricotta with garlic and parmesan. So this tomato pie recipe always brings back memories of a tasty savory pie i would make with a few of her homegrown tomatoes. All can be made in 45 minutes or less. Slice tomatoes then take the ends and the parts you couldn t get a good slice of and dice them. Add 1 4 cup basil and 1 4 cup gruyère cheese stirring to combine.

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Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. A ricotta pie can be fabulous with heirloom tomatoes or right off the vine in your garden tomatoes. Top with mozzarella cheese. Sprinkle tomatoes with remaining 2 tablespoons gruyère cheese. It is a thin pie but it s very filling.

Stir in the water and knead. Spread ricotta mixture evenly over crust. There s nothing like the crisp earthy sweet flavor of a vine ripe tomato and if its possible to enhance the already delicious flavor of these summertime jewels our tomato pie quiche is the one to do it. Carefully spread dough with ricotta mixture leaving a 1 2 inch edge. Arrange tomatoes on top overlapping slices if necessary.

Arrange tomato slices in a circular pattern over ricotta mixture slightly overlapping. Combine ricotta egg garlic and 1 2 teaspoon salt stirring with a whisk. In a large bowl stir together the flour cheese and salt add the butter tossing with your fingers to smash each piece into the flour. I m embarrassed that it s taken me this long to actually make it because it means i ve missed out on so much time that this amazing ricotta tomato pie from scratch could have been in my life. Arrange tomato slices in a circular pattern over ricotta mixture slightly overlapping.

I m embarrassed that it s taken me this long to actually make it because it means i ve missed out on so much time that this amazing ricotta tomato pie from scratch could have been in my life. Stir in the water and knead. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. In a small bowl mix ricotta with garlic and parmesan. It takes 20 minutes to thaw a box of pie crusts right out of the freezer.

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In a large bowl stir together the flour cheese and salt add the butter tossing with your fingers to smash each piece into the flour. Any ripe luscious summer tomato will do.