The idea of a tomato pie is not my original idea by any means. Last week a fellow blogger, Sweet Jeanette, posted her recipe for this wonderfullly flavored dish, perfect for summertime. I was a bit inspired to change it up a bit since I didn’t want to use mayonaise so I thought a bit and “Italian-ized” the recipe she shared. Please be sure to pay Jeanette a visit as she is a very sweet lady who takes time each Tuesday to pray for any requests that you leave in her comment form. Sweet for sure!
Three Cheese Tomato Pie
5-6 tomatoes, sliced and let drain on paper towels for 10 minutes
1 pie crust-I used store bought
1 1/2 cups of ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated or shredded parmesan
salt and pepper
10 fresh basil leaves torn
Pre-bake pie shell according to directions until just about done. Layer in sliced tomatoes and sprinkle with salt, pepper and torn basil leaves. Mix the egg, ricotta and mozzarella and spread over the tomatoes. Sprinkle the parmesan on top. Bake for about 20 minutes at 350 or until top is brown but the crust is not burning.
I took this to a luncheon yesterday and everyone wanted the recipe! It was gobbled up fast. Simple and tasty. I loved it so much that I bought more tomatoes, until mine are ripe for harvesting, and will make another one for my husband to enjoy tonight.