To save time, start draining the ricotta the day before you plan to make this Tomato Slab Pie.
Tomato Slab Pie
Yields: 12-16 servings
- 1 (16-ounce) container whole-milk ricotta cheese
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons chopped shallot
- 2 tablespoons chopped fresh dill
- 1 large egg
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- 2¾ cups finely crushed buttery round crackers
- 1 cup grated Parmesan cheese
- ½ cup unsalted butter, melted
- ⅓ cup chopped fresh basil
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons chopped fresh thyme
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 pound assorted heirloom tomatoes, sliced
- Garnish: fresh basil leaves, fresh dill
- Line a fine-mesh sieve with 3 layers of cheesecloth or 2 coffee filters. Place over a bowl, and add ricotta cheese. Cover and refrigerate overnight.
- For filling: In the work bowl of a food processor, combine drained ricotta cheese, cream cheese, shallot, dill, egg, zest, and salt; process until smooth. Preheat oven to 350°.
- For crust: In a large bowl, stir together cracker crumbs, Parmesan, and melted butter. Press mixture into bottom and up sides of a 15x10-inch jelly-roll pan.
- Bake until golden brown, 8 to 10 minutes. Let cool for 10 minutes. Spread filling into prepared crust. Bake until set, 8 to 10 minutes.
- For dressing: In a small bowl, whisk together basil, oil, lemon juice, vinegar, thyme, salt, and pepper. Toss half of dressing with tomatoes. Place tomatoes on filling. Garnish with basil leaves and dill, if desired. Serve immediately with remaining dressing.