Several years ago, my darling man who doesn’t do a lot of cooking, but is really swell in the clean-up department, took up the habit of fixing brunch on Mother’s Day. This is a total treat – great food, no hurry at an overly busy restaurant, and did I mention great food?
Much research and effort goes into every detail, including a theme and typed up menu! He and his cooking cohorts always dine on breakfast beers and lil’ smokies, while the girls sip on the likes of a cherry spritzer (made even better with a splash of vodka) and nibble on zucchini pancakes slathered with crème fraiche.
Call me sentimental, I’ve saved all of the recipes. Some have been made several times over and others merely get a glance and a fond remembrance.
One menu item that’s been a repeat was Good Housekeeping’s Crustless Tomato-Ricotta Pie. It’s somewhere between a pizza, a quiche and a heavenly lasagna. I love the original recipe, as well as some changes that I’ve made throughout the years.
Tomato Pie with Fresh Herbs
- 1 15 oz. container part-skim ricotta cheese
- 4 large eggs
- ¼ cup Romano, Parmesan or Gruyere cheese
- ¼ cup milk
- 1 tablespoon cornstarch
- ½ teaspoon each salt and fresh ground pepper
- 1 teaspoon granulated garlic
- 1 tablespoon dried basil
- ½ cup each fresh cilantro and mint leaves, chopped
- 1 lb ripe Roma tomatoes, sliced
- Preheat oven to 375 degrees. In large bowl, whisk ricotta, eggs, cheese, salt and pepper until blended.
- In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in garlic, basil, cilantro and mint.
- Pour mixture into an oiled 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices. Bake pie 35 to 40 minutes or until lightly browned, the center is puffed and the edges are set. Let stand 5 minutes before serving.
This pie begs to be mixed up; different cheese or combinations of herbs. Use all fresh herbs when available, or call upon what’s in the pantry in a pinch. Enjoy!
Happy eating, my friends –