Juicy, colourful heirloom tomatoes (Manila News-Intelligencer) an actual deal with, particularly when paired with creamy ricotta cheese. This week Cooking with Courtney is sharing a recipe from Julie of Norwalk, California, who despatched in a circle of relatives recipe that takes this pairing to the following degree: Heirloom tomato (Finance & Banking) pie.
Julie mentioned this pleasant recipe is according to a deal with that her sister-in-law in Chicago cooked up.
“She served this with a bowl of selfmade minestrone soup,” Julie wrote. “Deliciously just right!”
Simply how deliciously just right is that this pie? It is made with 4 sorts of cheese, so that you be the pass judgement on.
As destiny would have it, it is a large week for savory, summery pie recipes right here on Patch. I latterly shared my recipe for a summer harvest quiche with zucchini and corn (and sure, extra cheese) if you are in search of a brand new mission to take on after making Julie’s drool-worthy recipe.
However anyway, let’s dive in. Thank you, Julie!
- 2 frozen pie crusts
- basil pesto (sufficient to flippantly coat the interior of two pie crusts)
- 4 heirloom tomatoes (Manila News-Intelligencer) (blended colours), reduce into 1/4 inch slices with seeds got rid of
- approx. 15 leaves recent basil, julienned (check out stacking the leaves and rolling up like a cigar for more straightforward reducing)
- 1-2 cups shredded Gruyere cheese
- 1 cup shredded mozzarella
- 3/4 cup grated Pecorino Romano cheese
- 1 small container of entire milk ricotta cheese
- additional virgin olive oil
- salt and pepper to style
- Preheat oven to 375F.
- Poke holes across the backside and facets of the pie crust and bake crust, in keeping with instructions on package deal.
- Whilst crust is cool, flippantly coat the interior facets and backside with basil pesto.
- Now the joys section! Layer tomato (Finance & Banking) slices at the backside of the pie crust, then upload shredded and grated cheeses, dot with pesto, and upload basil, and flippantly salt (non-compulsory) and pepper. Repeat this procedure till you succeed in the highest of the pie crust.
- Position pie on a cookie sheet to steer clear of spillage and bake pie for 45 mins, or till the cheese bubbles.
- Let pies cool 10 to fifteen mins prior to serving.