4 DelFrescoPure® Heirloom Tomatoes, of all different colors
1 pint Mini Mixers® medley grape tomatoes
1 package pie crust
1 cup ricotta cheese
1 tbsp chopped fresh basil
1 tbsp chopped fresh chives
½ tsp lemon zest
2 small zucchini
Salt and pepper to taste
Prep Time: 15 min
Cook Time: 30–40 min
1Preheat oven to 425° F.
2Roll out both pie crusts to ⅛" thick then place on a parchment-lined baking sheet and set aside.
3Combine ricotta cheese with basil, chives, lemon zest, salt, and pepper until just mixed. Then, split the cheese mixture between the pie crusts and spread evenly, leaving a 1" edge.
4Cut heirloom tomatoes and zucchini into ¼" slices and cut grape tomatoes in half. Place tomatoes and zucchini on cheese mixture.
5Fold the edges of the crust over to contain the filling, leaving the center uncovered.
6Mix together the egg yolk and a splash of water and brush over the exposed crust.
7Bake in the preheated oven for 30–40 minutes until the crust is deeply golden and vegetables are tender. Serve warm or at room temperature and enjoy!
To learn more about DelFrescoPure®, visit www.delfrescopure.com