Fancy Tomato Pie

Tomato pie is back by popular demand.

This time, I went a little fancy and used a fluted French tart pan.  And I mixed in some ricotta with the mayo. So I guess you can call it Fancy Tomato Pie, or a Tomato Pie Tart. It's up to you. Either way, this pie is delicious and delightfully simple to make. (I'm definitely going to be adding it to my "perfect to serve to company" files.)

Fancy Tomato Pie
1 batch biscuit dough
8 oz. ricotta cheese
2 TBS half and half
2 TBS mayonnaise
Heaping 1/2 cup aged cheddar, grated
Smoked sea salt (or regular Kosher salt is fine)
Ground black pepper
Italian herbs (fresh or dried)
2 pints grape tomatoes, halved lengthwise
Garlic powder (optional)

Minimal MESS/ingredients/clean-up: Category 1

To Do: 
  • Preheat oven to 425 degrees.
  • Prepare the biscuit mix according to your recipe or the package directions.
  • Butter a fluted tart pan (or pie pan) and press the biscuit dough into it.
  • In a medium-sized bowl, mix together the ricotta, half and half, mayo, cheddar, salt/pepper and herbs. Spread evenly over the dough.
  • Top with tomato slices (seed side up) in a circular pattern, then sprinkle with a bit more salt/pepper, herbs, and a pinch of garlic powder if you want. Note: I was a bit messy with the tomatoes at the end (I have no patience for fanciness), but if you take your time, you'll have a beautiful looking dish.
  • Bake until browned and bubbly.
  • Let cool, carefully remove from tart pan, then cut into wedges.
  • Serve pie warm with a green salad and glass of wine. (It's also fabulous eaten cold, for breakfast or a late-night snack.)