Today’s recipe is one I’ve never made and never eaten! However, it was recently made for my parents by my brother’s mother-in-law, Marianne, for New Years Brunch, and my mom raved about it so much that I asked Marianne for the recipe. My mom also loved it so much that she took a picture of it (see, the apple doesn’t fall far from the tree, she’s a blogger at heart, too!) I thought it’d make a yummy “Breakfast for Dinner” meal or a great addition to any weekend brunch.
Marianne got the recipe from Good Housekeeping, which is one of my all-time favorite magazines, so I’m not surprised it was so delicious! I love anything with ricotta cheese and anything with tomatoes, so this is on my list of things to make, but I haven’t made it yet. I couldn’t let the week go by however, without passing it along to you anyway. It’s perfect for our Mother’s Week celebration!
When Marianne sent me the link to the recipe, she also sent me some tips and techniques she’s used when making this in the past:
I have a well-seasoned cast-iron skillet that I preheat in the oven. When I add the mixture to the pre-heated pan and put it in the oven, it does not stick, cuts and comes out clean at serving. Another thing: I do not use the mint. Imagine how that would change the flavor that your mother and I like!
With that being said, here is the recipe!
Thank you Marianne and Happy Mother’s Week to you!
- 1 container(s) (15-ounce) part-skim ricotta cheese
- 4 large eggs
- 1/4 cup(s) freshly grated Pecorino Romano cheese
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) coarsely ground black pepper
- 1/4 cup(s) low-fat (1%) milk
- 1 tablespoon(s) cornstarch
- 1/2 cup(s) (loosely packed) fresh basil leaves, chopped
- 1/2 cup(s) (loosely packed) fresh mint leaves, chopped **see note in italics above**
- 1 pound(s) ripe tomatoes, thinly sliced
- Preheat oven to 375 degrees F. In large bowl, whisk ricotta, eggs, Romano, salt, and pepper until blended.
- In measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil and mint.
- Pour mixture into nonstick 10-inch skillet with oven-safe handle. Arrange tomatoes on top, overlapping slices if necessary. Bake pie 35 to 40 minutes or until lightly browned and set around edge and center is puffed. Let stand 5 minutes before serving.