Crustless Tomato Ricotta Pie Recipe

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

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

Ingredients:

  • 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

Directions:

  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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