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Tomato, Goat Cheese & Ricotta Pie

[[ recipeID=recipe-9kq6s1p71, title=Tomato, Goat Cheese & Ricotta Pie ]]

Tomato, Goat Cheese & Ricotta Pie

Our light but filling Tomato, Goat Cheese & Ricotta Pie is a savoury summer favorite. The Unsweetened Almond Crust beautifully compliments the goat cheese and balances the acidity of the tomatoes.

Servings: 4 slice

Keywords: Ricotta, Pie, Baked Goods, Goat Cheese, Tomato, Savoury

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina Unsweetened Almond Pie Shell, baked
  • 250 grams ricotta
  • 200 grams goat cheese
  • Salt and pepper to taste
  • 300 grams (approx. 2 cups) sweet cherry tomatoes, quartered
  • 2 tablespoon basil pesto (divided)
  • 2 tablespoon white balsamic vinegar
  • 1 cup baby arugula

Instructions

  1. If using frozen raw pie crust; preheat oven to 350°F. Take frozen pie shell, place on cookie sheet and bake for 10-15 minutes or until lightly golden. Cool before filling. If using par-baked pie; no need to bake as it's already partially baked for shipping purposes. Leave on counter to thaw at room temp.
  2. In medium bowl, combine ricotta, goat cheese, salt, pepper and half the pesto (1 tbsp). Set aside.
  3. In another medium bowl, toss tomatoes, remaining pesto (1 tbsp) and balsamic vinegar until mixed.
  4. Spread cheese mixture in bottom of pie shell.
  5. Top with tomato mixture and arugula. Serve.