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.