Tomato Galette with Herb and Citrus Ricotta
A light and delicious take on Tomato Pie for all fans of Southern Fare ?
1 pie crust (homemade for this receipt)
2 large tomatoes
1 container ricotta cheese
Preheat oven to 400*.
Slice tomatoes thinly and lay out in one layer on paper towels to drain a bit.
Whip ricotta with approximately 1-2 Tbsp evoo, approx 1 tbsp lemon zest, 1 tbsp orange zest, 4 sprigs of thyme, chopped, 2 Tbsp chopped parsley. Salt and pepper to taste.
Roll out pie dough to a round larger than a pie plate- relatively thin. Spread ricotta evenly (desired thickness) to within 1/2 inch from the edge.
Layer tomatoes on ricotta and fold pie crust in to enclose the edges. Sprinkle with salt and pepper and brush crust with evoo.
Bake until golden brown, about 30-40 minutes depending on how big it is.
Garnish with parsley and enjoy!