I'm not certain who will be the recipient of the pie, whether we'll eat it or give it to my human's parents. My human's mother gifted me with about three pounds of ripe organic heirloom tomatoes from her garden, and I thought I'd make a tomato tart. Well, I was planning on making two, but...I ate most of the tomatoes. And the ricotta. So there was only enough for one. I'm not certain of the proportions, either, so this isn't a real recipe. And I'll get a picture of it when my human gets home. But for now, here goes:

1 recipe Pie Dough, OR one pre-made frozed pie crust.

~1 cup? Maybe? Ricotta Chiz

2 egg whites

Salt & Pepper & Olive oil

5 large Basil leaves

3/4ths pound tomatoes? One medium and half a large, certaintly. Sliced to a 3/4th inch thick slices.

Place the dough in the pie pan, or, defrost the night before, the pie crust.

Slice the tomatoes, and salt and pepper them. Let rest to allow the juices to release.

Mix together the ricotta and the eggwhites, into a smooth batter type liquid.

Chiffonade the basil: Stack the leaves on top of one another, and roll them tightly into a cigar shape. Slice this cigar into thin slices, to create thin ribbons. Mix the basil into the chiz mixture.

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Pour the chiz mix into the pie crust, until half way up. Arrange the tomatoes into a double layer. Drizzle with olive oil, then bake at 350F for 25 minutes.

Let cool, and shove into your face hole. Maybe drizzle some basalmic on top before the face shoving.

ETA: THERE WAS NOT ENOUGH EGGWHITE IN THE RICOTTA MIX, TIS ALL LIQUIDY. I RECOMMEND ADDING AT LEAST THREE EGG WHITES.

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ETA ETA: THE CHIZ HAS CONGEALED SOME. I MIGHT NOT BE A FAILURE AT PIE!

ETA: ETA: ETA: I SERVED THE CAPRESE TART TO MY HUMAN'S FAMILY AT THEIR FAMILY REUNION!!! A SOUTHERN LADY ASKED FOR THE RECIPE!!! YISSS!!!