Gluten Free Tomato Ricotta Pie
8
Ingredients
1 Package of Geefree Puff Pastry Dough
1 cup fresh Ricotta Cheese
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1 teaspoon lemon zest
1 teaspoon lemon juice
2 medium, ripe slicing tomatoes (heirloom or regular; a variety of shapes, sizes and colors looks best)
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1/3 cup fresh chopped basil leaves loosely packed
1/3 cup fresh chopped basil leaves loosely packed
1 tablespoon fresh chopped oregano leaves
Directions
- Tart Shell
Preheat the Oven to 400 F. Degrees
Using the GeeFree Puff Pastry Dough. Thaw the dough as directed on the packaging.
Using gluten free flour on parchment paper, roll the dough out to about ¼”. Make it about 2” larger than your pie or tart pan.
- Using the parchment paper to lift the dough circle and invert over the tart pan, pressing it in place, remove the parchment, trim the sides, and prick the bottom of the tart all over with a fork. Place a clean sheet of parchment on top of the dough and using pie weights or dried beans as weights.
Pre-bake it in the oven for 15-20 minutes. Then remove the weights and parchment paper and cool.
- To Make the Filling
Meanwhile, using a rubber spatula, combine the ricotta, cream cheese, and parmesan in a bowl.
Fold in the lemon zest and juice. Season it with ½ teaspoon salt and ¾ teaspoon freshly cracked black pepper.
Slice the tomatoes and drain on a paper towel for 10 minutes.
- To Assemble
Spread the ricotta filling evenly in the crust. Top with the sliced, drained tomatoes. Spritz the olive oil over the top, and sprinkle the salt, and pepper.
Place in oven, still at 400f. for about 10 minutes until the tomatoes are just starting to bubble.
Cool, and then garnish with the chopped basil and oregano. Serve warm or room temperature.
