Crustless Tomato Ricotta Pie |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another Mother's Day Brunch dish from Delish on MSN. Ingredients:
1 container (15-ounce) part-skim ricotta cheese |
4 large eggs |
1/4 cup freshly grated pecorino romano cheese |
1/2 teaspoon salt |
1/8 teaspoon coarsely ground black pepper |
1/4 cup low-fat (1%) milk |
1 tablespoon cornstarch |
1/4 cup (loosely packed) fresh basil leaves, chopped |
1/4 cup (loosely packed) fresh oregano leaves, chopped |
1 pound ripe tomatoes, thinly sliced |
Directions:
1. Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
2. In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and oregano.
3. Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving
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