Tomato, Goat Cheese & Ricotta Pie
A light and savory pie that brings together creamy ricotta, tangy goat cheese, and juicy tomatoes in a deliciously simple dish. Made with Piccola Cucina Unsweetened Pie Shell, this Tomato, Goat Cheese & Ricotta Pie is easy to prepare and perfect for a relaxed lunch, brunch, or sharing with family and friends.
Ingredients
1 Piccola Cucina Unsweetened Pie Shell
1 cup ricotta cheese
½ cup goat cheese, crumbled
2 large tomatoes, thinly sliced
2 large eggs
¼ cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
1
Preheat the oven according to the instructions for the Piccola Cucina Unsweetened Pie Shell.
2
Pat the tomato slices dry with a paper towel to remove excess moisture.
3
In a bowl, whisk together the ricotta, goat cheese, eggs, Parmesan, basil, and Italian seasoning. Season with salt and pepper.
4
Spread the cheese mixture evenly into the pie shell.
5
Arrange the tomato slices over the top, slightly overlapping them.
6
Drizzle lightly with olive oil and season with a little salt and pepper.
7
Bake for 35–40 minutes, or until the filling is set and the edges of the crust are golden.
8
Allow the pie to cool for 10 minutes before slicing.
9
Garnish with fresh basil and serve warm or at room temperature.
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