All Photos © Christine Elise McCarthy 2014
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I keep throwing softballs like this out there to you kids. Softballs in that the recipe is easy & the result delicious. When, oh when, will you trust me & try one?
This one is almost like a quiche but uses no eggs or heavy cream. I suppose it can be made vegan – if you can find vegan alternatives to the dairy ingredients. I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect. I used a packaged, raw pastry dough but you can make your own if your prefer. HERE is a recipe for dough that I included in my Savory Three Mushroom & Kale Pie, seen just below.
The ingredients & instructions lists are short so, if you like tomatoes & arugula & a light but creamy entree – why not give this one a try?
Arugula, Ricotta, Cream Cheese & Parmesan Heirloom Tomato Pie
Pie crust – uncooked
3 heirloom (or other) tomatoes – sliced thin
2 cups fresh arugula
2 cloves garlic
15 oz fresh ricotta – or vegan alternative
4 oz cream cheese – or vegan alternative
1 cup Parmesan – grated – or vegan alternative
Basil – as garnish
Heat the oven to 400 degrees.
Press the dough into a greased pie or tart pan. A traditional pie dish is absolutely OK to use – as is a spring form pan. Slit the crust at the bottom and par-bake it for 7 minutes.
Put the sliced tomatoes on paper towels, salt them & press more paper towels on top. If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie. You can see that I did this with my red tomatoes.
Meanwhile, blend the ricotta, cream cheese, arugula & garlic in a blender or food processor. Season with S&P.
When the crust has baked 7 minutes, top with the cup of grated Parmesan, the ricotta mix & the drained tomatoes. Add some S&P.
Bake for 45-60 minutes – or until the ricotta is set. You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.
Depending on how deep your crust and/or pan might be – it is possible that you will have leftovers of the ricotta filling. If you do – hang onto it. Don’t overfill the crust or you run the risk of the tomatoes slipping off while cooking. I will post a pizza recipe tomorrow that uses the ricotta filling.
When the center seems set, allow this to cool for at least 15 minutes before cutting into it. It can be eaten warm or room temperature.
Garnish with basil & eat it up!