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Tomato Basil Cheese Pie with Parmesan Rosemary Crust
Prep:
15
minutes
mins
Total:
15
minutes
mins
Servings:
8
Calories:
309
kcal
Author:
Trisha Gilkerson
Ingredients
Parmesan Crust
1
cup
almond flour
1
cup
parmesan cheese
pinch
salt
2
teaspoons
rosemary
2
egg whites
Filling
15
ounces
ricotta cheese
4
eggs
1/4
cup
parmesan cheese
1/2
teaspoon
salt
plus more for sprinkling
1/8
teaspoon
pepper
plus more for sprinkling
1/4
cup
cream
1
tablespoon
cornstarch
or arrowroot powder
1
cup
fresh basil leaves
finely chopped
1
pound
tomatoes
sliced (approx. 3 medium)
Instructions
For the Crust
Grease a 9 inch pie plate and preheat oven to 375° F>
Mix almond flour, parmesan cheese, salt, and rosemary together.
Thoroughly combine almond flour mixture with egg white.
Place dough between 2 pieces of parchment paper and roll into a circle for a 9 inch pie plate.
Place crust in pie plate and flute edges. Bake for approximately 10 minutes and then set crust aside.
For the Filling
Whisk together ricotta cheese, eggs, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
In a separate cup stir together cream and cornstarch until smooth.
Whisk the cornstarch mixture into the cheese and egg mixture. Str in the basil.
Pour this mixture into a pie crust.
Slice tomatoes and place on top. Sprinkle the tomatoes with salt and pepper.
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.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
9
g
|
Protein:
19
g
|
Fat:
23
g
|
Saturated Fat:
10
g
|
Cholesterol:
130
mg
|
Sodium:
490
mg
|
Potassium:
259
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1217
IU
|
Vitamin C:
8
mg
|
Calcium:
353
mg
|
Iron:
1
mg
courses:
Breakfast, main
cuisine:
American
keyword:
breakfast, brunch, cheese, eggs, gluten free, grain free, keto, low-carb, vegetable