Tomato Basil Cheese Pie with Parmesan Rosemary Crust




Parmesan Crust



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.

Recipe by Intoxicated On Life at