Tomapure grape tomatoes and three-cheese pie
Preparation time: 30 minutes
Cooking time: 45 minutes
½ cup (125 mL) fresh basil leaves
2/3 cup (170 mL) ricotta cheese
2 large eggs, lightly beaten
Salt and pepper, to taste
1 tub (320 g) Tomapure grape tomatoes, cut into 3, lengthwise
2 oz (50 g) Saint-Paulin cheese, thinly sliced
1 oz (25 g) raclette cheese, thinly sliced
Fresh basil leaves for garnish
One homemade or store bought piecrust
Preheat oven to 350°F (180°C).
In a blender or food processor, puree the basil, ricotta cheese and eggs into a smooth consistency.
Salt and pepper to taste.
Fill pie bottom with tomatoes.
Set aside remaining tomato pieces.
Add the ricotta, basil and egg mixture
Place Saint-Paulin and raclette cheese slices on top of the cheese filling and add the remaining tomatoes pieces.
Bake in centre of oven, approximately 45 minutes.