Tomato and Basil Custard Pie with Roasted Tomatoes

A delightful savory custard pie filled with roasted tomatoes, fresh basil, and creamy cheeses, baked to golden perfection.

Ingredients

1	Recipe single pie crust
	Ripe yet firm tomatoes, thickly sliced
4-6	tablespoons Olive oil
6	cloves Plump cloves of garlic
	Kosher salt and pepper
2	Eggs
1	cup Ricotta (fresh would be amazing!)
¾	cup Milk
⅓	cup Fresh basil from a solid handful, finely chiffonaded
½	cup Grated Parmesan
½	cup Crumbled goat cheese

Instructions

• 1. Preheat the oven to 425°F and place racks in the top and bottom thirds of the oven.
  2. Prepare two baking sheets with a layer of parchment paper. Drizzle 2 tablespoons (or 3 for extra juiciness) of olive oil on each sheet. Roughly chop the garlic and sprinkle three cloves worth on each sheet, mixing well to coat the base of the pans.
  3. Slice the tomatoes into 1-inch thick slices. Dredge each slice in the garlic oil mixture, ensuring both sides are coated. Place the tomato slices on the baking sheets, sprinkle with kosher salt, and roast for 20 minutes.
  4. After the initial 20 minutes, switch the pans from top to bottom in the oven and roast for an additional 20 minutes until the tomatoes are soft and wrinkly. Remove from the oven and let cool. Reduce the oven temperature to 375°F.
  5. Roll out the pie crust and place it in a 9-inch pie plate. Blind bake for 10 minutes until slightly colored. Set aside near the roasted tomatoes.
  6. Fill the pie crust with the roasted tomatoes, ensuring the garlic is evenly distributed.
  7. Prepare the custard topping by whisking together eggs, ricotta, milk, salt, basil, Parmesan, and goat cheese. Pour the mixture over the tomatoes in the crust, being careful not to overflow.
  8. Bake the pie for 35-45 minutes until the top is golden and puffed.

Jul 19, 2024