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Crustless Tomato Ricotta Pie


Summer must be the favorite season for foodies.  All sorts of fresh produce is ripe for the picking in your garden, if you have a green thumb, or at your local farmer's market.  This afternoon I will be visiting the Woodbine Farmer's Market, at the corner of Nolensville Road and Thompson Lane, and I'm sure that I will find lovely, organic tomatoes.  

Of course, the perfect summer tomato doesn't need much to jazz it up.  But, at some point, when your friends are giving you bags of tomatoes from their gardens, you will want some variety. 

Not only is this recipe easy, but it since it is crustless, it is ideal for those watching their carbs.  Serve it with a nice garden salad, and you have a fantastic vegetarian meal!

Crustless Tomato Ricotta Pie

  • 15 ounces ricotta cheese, part skim
  • 4 large eggs
  • 1/4 cup Parmesan cheese, grated
  • 1 dash salt
  • 1 dash pepper
  • 1/4 milk, low fat
  • 1 tablespoon corn starch
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 pound tomatoes, sliced

Preheat oven to 375 degrees.  In a large bowl, whisk ricotta, eggs, Parmesan cheese, salt and pepper until blended.  In a measuring cup, stir milk and cornstarch until smooth, then whisk into cheese mixture.  Stir in basil and oregano.  Pour mixture into nonstick 10 inch skillet (with oven safe handle) or baking dish.  Arrange tomatoes on top, overlapping slices if necessary.  Bake pie for 35 to 40 minutes or until lightly browned and set around edge with puffed center.  Let stand 5 minutes before serving.


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