Friday, June 1, 2012

Savory Ricotta Pie with Oven Roasted Tomatoes

Reenie of Cinnamon Spice and Everything Nice is the master at taking comfort food to the next level, using fresh and homemade ingredients. And there are plenty of vegetables and vegetarian options contained in her definition of revamped comfort food. Here are just a few examples I randomly found in her recipe index:

Cauliflower Bites with Cheddar Mustard Dipping Sauce
Mediterranean Vegetable Stromboli
Gourmet Almond Dill Tuna Salad

Those ALL sound so good to me! I have to actually ration out how many of her recipes I try and post so that I don't seem like a paid advertiser for her (which I'm not) but her stuff is so amazing! She really is the mistress of creating dishes with even more flavor than you thought possible. Thank god she's on the other side of the country from me, because I would shamelessly be camping outside her door offering any service she desired to be a guest at her table!  And if you love dessert, allocate a couple of hours to explore her recipe index, because it is overflowing and extensive.

This savory ricotta pie seems too simple to be true, but it is another superb example of her genius - eggs, ricotta cheese, sour cream and roasted tomatoes create heaven in your mouth. This may sound like hyperbole, but trust me in this one. I dare you to try any of her recipes and come away wanting. That's a bet I will always win!

Savory Ricotta Pie with Oven Roasted Tomatoes (from Cinnamon Spice and Everything Nice)

4 roma tomatoes, chopped
1 tablespoon olive oil
2 cups ricotta cheese
2 eggs
1 cup sour cream (regular or light)
2 tablespoons fresh rosemary, chopped
1/3 cup fresh grated Parmesan cheese, plus more for top and for serving

Preheat oven to 400 degrees. Toss the tomatoes with olive oil and season well with salt and pepper and place in baking dish large enough to hold them without touching. Oil a small baking dish, no more than 8 inches round. In a large bowl beat ricotta and eggs with beaters or wood spoon until well blended; stir in sour cream, rosemary, parmesan, salt and black pepper to taste. Pour into baking dish and bake side by side with tomatoes for 30 minutes or until pie is set on top. Stir the tomatoes around half through the cooking time and remove if browning too much. Remove pie and sprinkle top with tomatoes and extra parmesan cheese if desired.


Pickled Ramps at Garden of Eating
Indian Spiced Crash Potatoes at ECurry!
Tempeh Nacho Dip at Chez Cayenne


Eve Fox said...

looks amazing. I will check out Reenie's blog. And thanks for the ramps shout out!

Reeni said...

What a happy surprise to pop over here and read this! You made me smile from ear to ear. I'm so glad you made the pie! So simple but so yummy. Thanks so much Kirsten! This was so sweet and kind of you. You're the best! xoxo