Rush Hour Ricotta Tomato Pie

Ingredients

1

frozen 9 inch (23 cm) pie crust (or prepare recipe below)

1 cup / 250 ml

ricotta cheese

1/2 cup / 125 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

1/4 cup / 50 ml

milk

1/4 cup / 50 ml

grated Parmesan cheese

2 tbsp / 30 ml

finely chopped fresh basil or parsley

1/2 tsp / 2 ml

salt

1/4 tsp / 1 ml

pepper

1 / 1

plum tomato, thinly sliced

1 tsp / 5 ml

balsamic vinegar

Basic Pastry:

1 1/2 cup / 375 ml

all-purpose flour

1/2 tsp / 2 ml

salt

1/2 cup / 125 ml

cold shortening, butter or lard, cubed

1/4 cup / 50 ml

Omega Pro liquid eggs, well shaken

1 tsp / 5 ml

white vinegar

cold water

Directions

1. Thaw pie crust 10 minutes at room temperature.

2. Whisk together ricotta, liquid eggs, milk, Parmesan cheese, basil, salt and pepper. Pour into pie crust.

3. Brush tomato slices with balsamic vinegar; arrange over top of pie. Bake at 400°F (200°C) 40-45 minutes or until set. Cool slightly before serving.

4. Basic Pastry: In food processor fitted with plastic blade, mix flour and salt. Using pulse button, cut in shortening until mixture resembles coarse crumbs.

5. Mix liquid egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (75 mL). Add to flour mixture and process just until dough begins to clump.

6. Press dough into a ball; wrap in plastic wrap and refrigerate until well chilled, at least 30 minutes. Roll pastry between two pieces of waxed paper. Line 9” (23 cm) pie plate with pastry.