Makes 6 servings
4 large tomatoes 1 1/2 tsp salt 1 9-inch pie shell, baked 1 c fresh basil leaves, washed and dried 2/3 c ricotta cheese 2 large eggs 1/4 lb mozzarella, grated 1/2 c grated Parmesan 1. Slice tomatoes. Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour. 2. Layer half the tomatoes inside pie shell. 3. Puree basil and ricotta in food processor or blender. Add the eggs, mozzarella and Parmesan. Blend. 4. Pour the basil-cheese mixture over the tomatoes in shell; place remaining tomatoes. 5. Bake 40-50 minutes at 350 degrees, or until golden.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
