Rush Hour Ricotta Tomato Pie

nutritional info

Nutritional Information

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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

Thaw pie crust 10 minutes at room temperature.
Whisk together ricotta, liquid eggs, milk, Parmesan cheese, basil, salt and pepper. Pour into pie crust.
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.
Basic Pastry: In food processor fitted with plastic blade, mix flour and salt. Using pulse button, cut in shortening until mixture resembles coarse crumbs.
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.
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.

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The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.