Italian Tomato Ricotta Pie
With fresh from the garden tomatoes, this summertime savory Italian Tomato Ricotta Pie is indulgent, filling, and full of flavor!
Servings: 6
Calories: 256kcal
Ingredients
- 9 inch frozen pie crust thawed or homemade
- 3 tomatoes sliced ¼ inch thick, seeds removed
- 15 ounce container whole milk ricotta cheese
- 3 cloves garlic minced
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- white sugar for sprinkling
Instructions
- Preheat the oven to 375*F. Place the pie crust in a 9 inch pie pan sprayed LIGHTLY with cooking spray, and crimp the edges. Bake the pie shell is the preheated oven for 10 minutes, remove from oven and allow to cool.
- Meanwhile, slice the tomatoes, removing the seeds with a sharp knife, sprinkle lightly with sugar, and place in a colander to drain.
- In a large bowl combine the ricotta, minced garlic, egg, oregano, parsley, salt, and pepper; stir well.
- Spread the ricotta mixture into the bottom of the cooled pie crust, then layer the tomatoes on top.
- Bake, uncovered, for 25-35 minutes, or until the crust is golden brown and the tomatoes are soft.
- Let cool for 10 minutes before slicing, and serve.
Nutrition
Calories: 256kcal | Carbohydrates: 15g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 306mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 9.8mg | Calcium: 208mg | Iron: 0.7mg