Crustless Tomato Ricotta Pie Recipe

Posted on Dec 8 2013 - 9:18pm by admin

Crustless-Tomato-Ricotta-Pie-RecipeCrustless Tomato Ricotta Pie Recipe


  • 1 container (15-ounce) part-skim ricotta cheese
  • 4 large eggs
  • 1/4 cup freshly grated pecorino romano cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/4 cup low-fat (1%) milk
  • 1 tablespoon cornstarch
  • 1/4 cup (loosely packed) fresh basil leaves, chopped
  • 1/4 cup (loosely packed) fresh oregano leaves, chopped
  • 1 pound ripe tomatoes, thinly sliced


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

Total Time: 35
Servings: 4

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