Tomato Ricotta Pie

Name: Tomato Ricotta Pie
Prep time: 45 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 8 servings
Ingredients: 2 pounds large ripe tomatoes; 1/2 of Cream Cheese Pie Crust recipe (1 crust); 2 1/2 cups ricotta cheese; 2 large eggs; 1 1/2 cups grated Manchego cheese; 3 tablespoons panko breadcrumbs; 2 teaspoons very ﬁnely chopped garlic; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley leaves; 2 teaspoons fresh coarsely ground black peppercorns; 1 teaspoon crushed red pepper flakes; 1 1/2 teaspoons kosher salt; 1 tablespoon olive oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Total Time
2 hrs 5 mins
Servings
8 servings
Calories
347 kcal
Course
Main Course
Cuisine
American

Tomato Ricotta Pie

Iris Warren

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Guests swoon at the sight and sigh with delight at the taste of this simple tomato, ricotta, and Manchego pie filling in a flaky cream cheese crust.

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Ingredients

Servings

2 pounds large ripe tomatoes thickly sliced
1/2 of Cream Cheese Pie Crust recipe (1 crust) rolled to 1/8 inch (3 mm) thick and cut into a 12-inch (30-cm) circle
2 1/2 cups ricotta cheese preferably full-fat, drained in a colander to remove excess moisture
2 large eggs beaten
1 1/2 cups grated Manchego cheese
3 tablespoons panko breadcrumbs
2 teaspoons very ﬁnely chopped garlic
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh coarsely ground black peppercorns divided
1 teaspoon crushed red pepper flakes divided
1 1/2 teaspoons kosher salt divided
1 tablespoon olive oil

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Instructions

Preheat the oven to 350°F (180°C).
Place the tomatoes in a colander to drain for 30 minutes, tossing occasionally. Reserve the juice for later use, if desired.☞ TESTER TIP: If your tomatoes are still quite wet after draining, lay them on paper towel to absorb excess moisture.
Line a 9-inch (23-cm) cast-iron skillet or deep-dish pie pan with the dough and prick the bottom of the crust several times with a fork to keep it from puffing up while baking. Line the dough with parchment paper. Place pie weights or rice over the bottom and up the sides of the paper.
Bake until the edges are beginning to brown, about 20 minutes. Remove the paper and weights and return to the oven to bake until the interior crust is light golden, about 10 minutes more. Place the pie crust in the skillet or pan on a rack to cool.
Meanwhile, in a medium bowl, combine the ricotta, eggs, Manchego, breadcrumbs, garlic, chives, parsley, 1 teaspoon of the black pepper, 1/2 teaspoon of the red pepper flakes, and 1 teaspoon of salt. Mix well.
Evenly spread the ricotta filling into the crust. Arrange the tomatoes over the cheese. Sprinkle the remaining pepper, red pepper flakes, and salt over the tomatoes. Drizzle with the olive oil.
Bake the pie until the tomatoes are browned, 45 to 60 minutes. Place the pie on a rack to cool for at least 20 minutes before slicing to serve.

Nutrition Information

Show Details

Serving 1serving Calories 347kcal (17%) Carbohydrates 16g (5%) Protein 18g (36%) Fat 24g (37%) Saturated Fat 13g (65%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 108mg (36%) Sodium 729mg (30%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 347 kcal

% Daily Value*

Serving	1serving
Calories	347kcal	17%
Carbohydrates	16g	5%
Protein	18g	36%
Fat	24g	37%
Saturated Fat	13g	65%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	108mg	36%
Sodium	729mg	30%
Fiber	2g	8%
Sugar	4g	8%