I feel a few rules are universal among book clubs wherever you are from: wine and cheese must be present, good food must be served & no judgement towards those who may have not finished the book.

Last night to a rather low attendance book club [yes, I’m calling out all who didn’t attend], I served this summer tomato pie. With this being the start of tomato season, this pie has secured it’s spot in the regular rotation for the next 3 months.

Here’s the dish.

Summer Tomato Pie

Ingredients

• Store bought pie crust [or if you’re ambitious, here is Smitten Kitchen’s recipe for homemade]
• 3-4 larger tomatoes, heirloom preferred
• 1-2 tbsp freshly chopped basil
• 1/2 tsp fresh lemon zest
• 3/4 cup part skim ricotta
• 2 eggs
• 1/3 cup shredded Parmesan [you can definitely use more if you like, I’m not going to hold you back.]
• 2 tbsp mayonnaise
• 1/2 cup sour cream or plain greek yogurt
• 1 clove minced garlic
• salt & pepper to flavor

Directions:

1. I baked the pie crust in a tart pan for about 12 minutes.
2. Preheat oven to 375 degrees.
3. In a mixing bowl, combine 2 eggs, ricotta cheese, mayonnaise, sour cream, garlic, Parmesan. Add salt & pepper to taste.
4. Slice heirloom tomatoes about 1/2 cm thick.
5. Layer tomatoes on top of filling.
6. Sprinkle with fresh chopped basil or other herbs.
7. Salt & pepper to taste. 
8. Bake for about 1 hour at 375 degrees.  

* I think if you want to add chopped onion or shallot to the filling, it would add nice flavor.

** Last night’s book club book was Lunch in Paris by Elizabeth Bard.