Description
A delightful dish that combines rich flavors and creamy textures with roasted tomatoes and ricotta cheese.
Ingredients
- Fresh tomatoes – 500 grams (about 1 pound, assorted varieties)
- Ricotta cheese – 250 grams (about 1 cup)
- Balsamic vinegar – 60 ml (about 1/4 cup)
- Olive oil – 30 ml (about 2 tablespoons)
- Fresh basil – a handful, chopped
- Garlic – 2 cloves, minced
- Pie crust – 1 (store-bought or homemade)
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Wash and slice the fresh tomatoes into halves or quarters, then toss with balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Spread the seasoned tomatoes on a baking sheet and roast for 20-25 minutes until soft and caramelized.
- Roll out your pie crust and fit it into a 9-inch pie dish.
- In a mixing bowl, combine ricotta cheese with chopped basil, salt, and pepper, then spread it over the pie crust.
- Arrange the roasted tomatoes on top of the ricotta layer.
- Bake the pie for an additional 25-30 minutes until the crust is golden brown.
- Allow the pie to cool for about 10 minutes before slicing.
Notes
- For a dairy-free option, use plant-based ricotta.
- For gluten-free, use a gluten-free pastry crust.
- Add herbs like thyme or oregano for extra flavor.
- Store leftovers in the refrigerator for up to three days.
- Reheat in the oven at a low temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Balsamic, Roasted Tomato, Ricotta, Pie, Vegetarian, Italian