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One 9 inch refrigerated pie crust
1 T. extra-virgin olive oil
salt & pepper
8 ounces whole-milk ricotta cheese (about 1 cup)
4 ounces blue cheese, crumbled (about 1 cup)
1 large egg
3 medium vine-ripened tomatoes, thinly sliced
1 T. extra-virgin olive oil
salt & pepper
8 ounces whole-milk ricotta cheese (about 1 cup)
4 ounces blue cheese, crumbled (about 1 cup)
1 large egg
3 medium vine-ripened tomatoes, thinly sliced
- Preheat the oven to 400 degrees. Unroll the pie crust and press it into a 9 inch tart pan.
- Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with the salt and pepper and bake for 10 minutes.
- In a medium bowl, stir together the ricotta, blue cheese and egg until combined.
- Remove the tart shell from the oven and immediately prick with a fork in a few places.
- Spoon the cheese mixture into the tart shell and top with the tomato slices.
- Season with pepper and bake for 25 minutes.
- Remove the tart from the oven and let cool slightly.
