Tomato Pie
Unlike the classic Southern version of tomato pie, which relies on mayonnaise and Cheddar cheese, this colorful pie gets its creamy texture and savory flavor from herb-speckled ricotta and Parmigiano-Reggiano cheese. A simple stir-together olive oil dough is patted into the tart pan--no rolling pin required. Look for heirloom tomatoes in a variety of colors and sizes for the prettiest and tastiest pie. Serve this tart with a simple green salad for brunch, lunch or light dinner.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Equipment: 9-inch removable-bottom tart pan
Nutrition Facts
2 fat, 1 1/2 starch, 1 1/2 vegetable, 1 medium-fat protein