Ingredients
1 1/2
cups halved cherry tomatoes
1
cup part-skim ricotta cheese
2
tablespoons finely chopped fresh basil leaves
1
teaspoon finely chopped fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon garlic powder
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3
cup shredded Parmesan cheese
1
egg white, beaten with 1 tablespoon water
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.
