Tomato Ricotta Pie
User Reviews
5
6 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
1 hr
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Total Time
2 hrs 5 mins
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Servings
8 servings
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
Tomato Ricotta Pie
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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
- 2 pounds tomato thickly sliced, large ripe
- 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 egg beaten
- 1 1/2 cups manchego cheese grated
- 3 tablespoons panko breadcrumbs
- 2 teaspoons garlic very finely chopped
- 2 tablespoons chives chopped fresh
- 2 tablespoons parsley chopped fresh leaves
- 2 teaspoons black pepper divided, fresh; coarsely ground; from peppercorns
- 1 teaspoon red pepper flakes divided, crushed
- 1 1/2 teaspoons kosher salt divided
- 1 tablespoon olive oil
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
(30%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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