As eager as I am for the arrival of Fall I’m going to be sad to say goodbye to all the wonderful fruits and vegetables that have been so abundant this summer. I’m leaving on vacation next week and when I come home at the end of September the Pacific NW will be well into Fall and the growing season will be over. Before I leave I’m going to enjoy another BLT or two with homegrown tomatoes and make my favorite ricotta pie. I’ve tried lots of recipes for tomato tarts and I like this one with a ricotta filling the best. It’s crustless…which makes it very easy to prepare…and the vegetables can be varied to suit whatever you have on hand. This is a great brunch dish and also makes a lovely dinner with a salad and dessert.
Don’t worry about sticking to the recipe when you make this pie. You can use more zucchini than I did or leave it out altogether and cover the top with lots of tomato slices. Just remember to season with salt and pepper and add lots of wonderful herbs like basil and parsley. Cooked bacon or a little chopped ham are delicious additions as well.
I couldn’t even guess how many tomatoes my patio pot of 2 plants produced this summer…enough for salads almost every day and then some. My deck gets full sun so, if I remember to religiously water, herbs and vegetables produce like crazy. I got a dozen beautiful purple bell peppers from one little plant that took up almost no space at all. I use a liquid fish fertilizer…a little stinky but very effective…and the results are impressive.
Aren’t these peppers beautiful? If left on the plant they eventually turn a bright red. They didn’t get as large as the giant ones in the grocery stores right now, but they are very tender and sweet.
Wow, September 1 already. The kiddos go back to school tomorrow and life will return to business as usual. I’m looking forward to making soups and stews again. It’s been all about zucchini and tomatoes the past few weeks. Recipes for pumpkin will soon be making their way onto the menu and I’m ready for them.
- 3 cups zucchini, unpeeled and thinly sliced
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced.
- Salt and freshly ground pepper
- Handful of fresh basil, sliced chiffonade
- 2 tablespoons fresh parsley, finely chopped
- 4 eggs, lightly beaten
- ½ cup Parmesan cheese, grated
- 1-1/2 cup ricotta cheese, drained
- Small tomatoes, cut in half
- butter and dried breadcrumbs to coat the baking dish (The breadcrumbs become the crust)
- Preheat oven to 350F.
- Liberally butter a 9-inch pie dish and sprinkle with breadcrumbs.
- Pour olive oil into a large skillet and heat to medium hot. Saute zucchini slices and onions until tender, about 10 minutes. Add garlic and cook for another 2 minutes. Season with salt and pepper. Let the mixture cool for 15-20 minutes.
- Combine eggs, Parmesan cheese and ricotta cheese and blend well. Add basil and parsley. Mix in the cooled zucchini and onions. Pour into pie shell. Top with sliced tomatoes
- Bake for 35 minutes until puffed and golden brown. Garnish with chopped basil if desired.
This looks so scrumptious! As soon as I can have dairy, this is being made!
Cathy, this sounds so delicious. I love the idea of the breadcrumb for the crust. Just yesterday I found a farmers market in my neighborhood that I did not know existed. This is on my next to-do.
Madonna/aka/Ms. Lemon recently posted..Peaches and Cream Tart
This is my kind of thing, both for a main course or an appetizer.
Linda recently posted..Weekly Photo Challenge: Dialogue
What a delicious way to finalize the summer season. It looks wonderful. I love crustless quiches.
Chris @ The Café Sucré Farine recently posted..Healthy, Crunchy Salad Topping
Cathy, wish I could be enjoying that beautiful tart with you and those purple peppers…….amazingly beautiful. Enjoy your vacation, be safe, indulge in all the foods and wines and beauty presented. Will be thinking of you. Take care and thanks for this lovely recipe. Susan and Dale
Susan recently posted..Montana Pals and Places
Hi Susan. I’ll be thinking of you and Dale when I’m in Heidelberg. I’m very happy to be returning to Germany. Enjoy your last few weeks in Montana. Hope the snows hold off until you are on your way home.
Cathy recently posted..Zucchini Tomato Ricotta Pie
How I wish I had a garden full of zucchini! Great recipe!
Julia @ Swirls and Spice recently posted..Raspberry Rhubarb Apple Crisp
Your container gardens are amazing! Youa re right, I am sad to say godbye to summer vegetables but, am so ready for cooler temps. The summer here in Florida has hovered close to triple digits. C’mon cool weather!
Enjoy your time away. Safe travels.
Velva
Velva recently posted..Sunday Supper: Adoración’s Spanish Paella
Thanks, Velva. I’m amazed by how much produce 2 tomato plants can produce. I’m sorry to see that end but can’t wait for cooler days. Thanks for stopping by.
Cathy recently posted..Zucchini Tomato Ricotta Pie
Looks fabulous..are we off to France?:)
Monique recently posted..Philo..her snaps..and Petits Pains d♥
No Paris this trip, Monique. We are cruising down the Rhine River from Amsterdam to Basel, Switzerland. All new cities for us.
Cathy recently posted..Zucchini Tomato Ricotta Pie
So nice to see that your plants produced well Cathy, the purple peppers are beautiful! Enjoy your vacation:@)
Thank you, Lynn.
Cathy recently posted..Zucchini Tomato Ricotta Pie
looks fab have a great trip and will make this soon
rebecca recently posted..Blackcurrant Jam
Hi Cathy, I love the look of your pie, reminds me of quiche without a crust! Absolutely love that purple colored pepper too! Gorgeous!
I can’t believe summer is gone. It all went by too fast. This pie looks SO goed. What wonderful vegetables. Brava!
Adri recently posted..Averna, 2 Homes and an Army of Workmen
What a gorgeous tart and I love that it’s crustless. Makes life so much easier. I know you will have a fabulous time in France. Can’t wait to see your pictures.
Sam
Sam @ My Carolina Kitchen recently posted..Frozen Fruit Salad, a classic dessert – updated and all dressed up
Cathy….a gorgeous end-of-summer tart! And good for you too, especially with no crust.
I hope you have a fabulous trip, can’t wait to read all about it@
Barbara recently posted..Fig & Chocolate Oatmeal Bars
I seem to like all dishes with the word pie in them and this one looks very nice as does your veggie bounty. I think you should have at least two more BLT’s though 🙂
Larry recently posted..The Adams & Myers Visit Almost Heaven South
I know, wanting to make as many things with my tomatoes as possible, but nothing like a great BLT on homemade bread.
Those purple peppers are fantastic!
Enjoy your trip!
Thank you, Jacqueline. It is difficult to beat a good BLT. I’ll have several more before I leave next week. The tomatoes will be gone when I get home.
Cathy recently posted..Zucchini Tomato Ricotta Pie
This sounds very good.
I actually hate bell pepper. But, have to agree that they sure are beautiful.
That pie looks fantastic, and I like all the ingredients in it.
My tomatoes have produced more this year than any other for which I am delighted. There have been many salads and BLTs enjoyed here recently too 🙂
This looks like a delicious way to enjoy more of the garden’s bounty and fresh herbs while they last!
Susan recently posted..Kale Slaw – A Delicious Combination of Flavors!
Great way to use up those zucchini and tomatoes – and I love that watercolor at the end too.
ciaochowlinda recently posted..Lobster Corn Chowder
I had eighteen tomato plants this year…six being different varieties of cherry tomatoes. I’m with you, I can’t even imagine how many tomatoes they have produced. Your ricotta pie looks and sounds great…I’ll be trying it as my plants are still loaded. Enjoy your trip.
Karen (Back Road Journal) recently posted..Spice Rubbed Pork Tenderloin With Mango Pineapple Relish
ohhhh this looks so good, pretty to look at, love fresh veggie pies and quiche
jo May recently posted..Loveliest season of the year
Now that we are summoning in spring in my part of the world, I’m so excited that tomato season is not too far away. I love that this tart is crustless, and I’m pinning this one to try when I’m harvesting my tomatoes after Christmas.
Couscous & Consciousness recently posted..Quick Pickled Vegetables
Cathy, this looks sooooooo good! I am going to copy this recipe for which I thank you, my friend. Yours are always the best!
I am not ready for fall, but I am ready for relief from the heat. It hasn’t been a blast furnace with a few exceptions, but
i prefer cooler temps. Lots of Scottish genes, I guess!
Have fun on your vacation!
xoxoxox
Sheila 🙂
Zucchini and tomatoes are one of my favorite combinations. I was just telling my aunt over lunch today, that my mother used to make a delicious stewed tomatoes and zucchini with pieces of crusty bread mixed in. I asked her for the recipe when I was in high school, and wrote it down, but it was really more prose than recipe. I found it the other day and thought I might try to make some sense out of her directions and give it a try. After which I am making this tart. It looks both beautiful and delicious.
Pattie @ Olla-Podrida recently posted..Corner Vignette in Coastal Bedroom
I am giddy over my counterfoil of tomatoes. And they’re really delicious this year. We’ve had lots of rain. This looks delicious Cathy, I’ve been wanting to make a tomato pie/tart type thing. Thanks for this recipe. Enjoy your vacation!
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