Perfect For A Late Night Dinner With A Fresh Salad!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40-45 minutes
Ingredients
2 medium size tomatoes, sliced
1 1/2 cups Ricotta cheese
1/2 cup Parmesan cheese, grated
1 tsp garlic, finely minced
1 tsp chives, minced
1 tbsp green onions, minced
1 tsp dried oregano, divided
1 pre-made pie dough roll (Pillsbury)
olive oil for drizzle
1 egg yolk
salt
pepper
Cooking Tools
8″ or 9″ tart pan
Medium mixing bowl
Directions
Preheat oven to 400 Degrees F. Line pie dough in the tart pan and cut off any excess dough. Do not let the dough overhang the top edge. In a mixing bowl, add; Ricotta cheese, Parmesan cheese, garlic, green onions, chives, 1/2 tsp oregano, egg yolk, pinch of salt & pepper and mix well. Place in the tart pan and spread evenly on the bottom. Slice tomatoes evenly and using some paper towels, wipe off any excess moisture on tomato slices. Layer tomatoes on top of the Ricotta cheese mixture, not to overlap too much. Drizzle with olive oil and sprinkle on the rest of the dried oregano and pepper. Bake in oven for 40-45 minutes. Let cool for 30 minutes before slicing.
Serves 6
