Early Autumn's bountiful selection of late and ripe vine Tomatoes is showcased in this recipe. This is a classic Italian recipe that makes perfect use of Tomatoes with Ricotta and Parmesan with a thought to our just past and hot Summer !
First, here is the list of the different ingredients you will need to prepare this Ricotta and Tomato Pie that Serves 4 to 6 with a Preparation time of 10 minutes and Cooking Time of 20 minutes
- 1 cup Ricotta cheese
- 2 free range eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup basil, fresh, chopped
- 1 sheet pie crust
- 3 medium plum tomatoes, cored and sliced
- 1 Tbsp basil, fresh