Tomato, Basil Pie with Parmesan Rosemary Crust GF - (Free Recipe below)


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Tomato, Basil Pie withParmesan Rosemary Crust  GF

Prep Time: 15 minutes



Parmesan Crust

1 c. almond flour

1 cup parmesan cheese

pinch of salt

2 t. rosemary

2 egg whites



15 oz ricotta cheese

4 eggs

1/4 cup parmesan cheese

1/2 t. salt plus more for sprinkling

1/8 t. pepper plus more for sprinkling

1/4 c. cream

1 T. cornstarch or arrowroot powder

1 c. fresh basil leaves - finely chopped

1 pound sliced tomatoes (aprox. 3 medium)


For the Crust
    1. Grease a 9 inch pie plate and preheat oven to 375 degrees.
    2. Mix almond flour, parmesan cheese, salt, and rosemary together.
    3. Thoroughly combine almond flour mixture with egg white.
    4. Place dough between 2 pieces of parchment paper and roll into a circle for a 9 inch pie plate.
    5. Place crust in pie plate and flute edges. Bake for approximately 10 minutes and then set crust aside.
For the Filling
  1. Whisk together ricotta cheese, eggs, parmesan cheese, 1/4 t. salt, 1/8 t pepper.
  2. In a separate cup stir together cream and cornstarch until smooth.
  3. Whisk the cornstarch mixture into the cheese and egg mixture. Str in the basil.
  4. Pour this mixture into a pie crust.
  5. Slice tomatoes and place on top. Sprinkle the tomatoes with salt and pepper.
  6. Bake 40 minutes or until center is set. You may need to wrap the edge of the pie crust with foil to prevent over-browning part way through baking.