Ricotta Tomato Pie

   You can take this pie recipe in several directions by adding chopped black olives or

      marinated artichoke hearts. You can skip the pesto and just add a little olive oil and

         herbs of preference. This goes well with the Bistro Steak Salad.

Ingredients :

•  1 sheet refrigerated pie crust dough
•  8 large ripe plum tomatoes
•  1 cup ricotta cheese
•  2 eggs, lightly beaten
•  3/4 cup grated Parmesan cheese
•  1/2 cup prepared pesto sauce
•  egg wash

Directions :

   Preheat the oven to 350 degrees.

   Roll out the dough to a 12-inch circle and place into a pie pan, leaving an inch of pastry standing up.

  Bake for 5 minutes.

  Cut 2 of the tomatoes into a small dice. In a large bowl, combine the ricotta cheese, ½

  1/2 cup of the Parmesan cheese, and the eggs.

  Fold in the pesto and the tomatoes.

  Pour into the pie shell.

  Slice the remaining tomatoes into 1/4-inch rounds and spread around the top of the pie.

  Fold the edges galette style (see photo) about 1/2 inches over the filling. Top with the

  remaining Parmesan cheese and bake until the tomatoes are dry and the pie is golden,

  about 25 minutes. Let rest 8 minutes or so before slicing and serving.