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.
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
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.