Tomato and Cheese Pie
Instructions:
- A savory custard pie that bakes right in the pie plate—with no crust!
- 1 container (15 ounces) part-skim ricotta cheese
- 4 large eggs
- 1⁄4 cup grated Parmesan cheese
- 3⁄4 teaspoon salt plus additional for sprinkling
- 1⁄8 teaspoon coarsely ground black pepper plus additional for sprinkling
- 1⁄4 cup low-fat (1%) milk
- 1 tablespoon cornstarch
- 1 cup packed fresh basil leaves, chopped
- 1 pound ripe tomatoes (about 3 medium), thinly sliced
- Preheat oven to 375°F. In large bowl, with wire whisk or fork, beat ricotta, eggs, Parmesan, salt, and pepper until blended.
- In cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil.
- Pour mixture into 9-inch glass or ceramic pie plate. Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper. Bake pie 30 to 35 minutes or until lightly browned around edge and center is puffed.
- P R E P 20 minutes
- B A K E 30 minutes
- MA K E S 6 main-dish servings