Crustless Tomato Ricotta Pie Recipes

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CAMILLE'S CRUSTLESS RICOTTA PIE



Camille's Crustless Ricotta Pie image

I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.

Provided by camille716

Categories     Desserts     Pies

Time 1h20m

Yield 12

Number Of Ingredients 5

5 eggs
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 (16 ounce) containers ricotta cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g

TOMATO-RICOTTA TART



Tomato-Ricotta Tart image

This savory tart is bound to become a summer favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Number Of Ingredients 8

2 cups coarse fresh breadcrumbs
1/4 cup olive oil, plus more for brushing over tart
1 cup whole-milk ricotta
1/2 cup grated Parmesan
2 large eggs
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds thinly sliced beefsteak tomatoes

Steps:

  • Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
  • In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
  • Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

ITALIAN RICOTTA TOMATO PIE



Italian Ricotta Tomato Pie image

An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.

Provided by SaraFish

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups baking mix (Bisquick)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup hot water
1 cup ricotta cheese
1 clove chopped garlic
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
2 medium tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil

Steps:

  • For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
  • Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
  • Set aside.
  • Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
  • Set aside.
  • In a small bowl, mix ricotta with garlic and parmesan.
  • Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
  • Top with mozzarella cheese.
  • Place tomato slices and then diced tomatoes.
  • Sprinkle with basil and oregano and then drizzle with oil.
  • Moisten the edges of the dough with water and fold up to form a small crust.
  • Bake at 400 for 15 to 20 minutes.
  • Enjoy!

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