Monday, August 4, 2014

Tomato & Ricotta Pie

Remember in the Soprano's episode when Carmela (Edie Falco) says to the woman who might be able to help Meadow get into college, "I made you a Ree-gawt pie". This is NJ language for Ricotta pie. I love that episode, and I love a ricotta pie.

But Carmela's pie was the sweet kind, probably with citron and a pasta frolla.

Mine is a savory one, with my heirloom (hairloom) tomatoes, which are FINALLY here.

This is like a lasagne without the noodles.

A little bit of mixing and layering and you are all set.

You can make your own crust if you like, but I used a store bought frozen pie shell.

Here's how:

one 9" pie crust
4 heirloom tomatoes, cherry tomatoes or any kind of ripe, summer tomatoes, sliced
2 tbsp of basil pesto (store bought is fine)
8 oz. of fresh ricotta cheese
1/2 cup of freshly grated Parmigiano Reggiano cheese
salt & pepper
1 egg
handful of fresh parsley
12 fresh basil leaves

Slice the tomatoes and lay them on paper towel lined baking sheets for 30 minutes to drain.

Sprinkle w/ kosher salt. This will remove a lot of the moisture in the tomatoes.

Meanwhile, mix the ricotta w/ the parmesan cheese, egg, parsley, salt & pepper.

Spread the 2 tbsp of pesto on the bottom of the pie crust and pour in the ricotta mixture.

Overlap the tomato slices on top of the ricotta mixture and sprinkle w/ additional grated cheese.

Bake in a 375F oven for 30-40 minutes until bubbling.

Let the pie rest at least 20 minutes, so the liquids solidify and you don't burn your mouth, cause you are gonna' want to eat the whole thing.


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Anonymous said...

Wow; that is so gorgeous! I'll bet it tastes just as good as it looks, too. I'm going to give it a try. Beth

Susan Murphy said...

That looks SO Good!!! must try!

Ciao Chow Linda said...

That is a thing of beauty. Oh how I want some.

Natalia B said...

Beautiful - I love your variety of different heirloom tomatoes.. so pretty. I'm at our house in the Catskills where everything is ripening, including our basil and tomatoes (and other vegetables too). I happen to have 2 tubs of Trader Joe Ricotta with me so all i need is to buy a crust locally & voila! This week is our family reunion & I'm going to wow my family with some of your recipes, including this one.

Proud Italian Cook said...

Edible art all wrapped up in a pie crust! I could eat this ree-gawt pie for breakfast, lunch and dinner, love!

SEMS Library Lady said...

I'm going to make this for my friend who supplies me with so many tomatoes from his garden. Well, one for us, and one for him, because I can't imagine baking one and not tasting it.

Anonymous said...

Looks GOOFY good!

oui Chef said...

Absolutely stunning....can't wait to make this beauty!

Chris said...

This was absolutely FANTASTIC!! One of my favorite recipes ever. Been sharing it with everyone.

I've got my second pie this week in the oven right now. Thanks for the great recipe!