Step 1
Slice tomatoes in half and place face-up on a baking sheet with a tablespoon of oil and a pinch of salt and pepper. Slow roast tomatoes at 250 degrees for 2 hours. Take the tomatoes out of the oven and set aside.

Step 2
Increase oven temperature to 400 degrees. Toss the squash with 1-2 tablespoons of olive oil and a pinch of salt in a bowl to coat. Spread squash evenly on a baking sheet and roast for 25 minutes or until lightly browned. Flip the squash half way through baking time to allow caramelization on both sides. Fill pie crust with the roasted tomatoes and squash.

Step 3
Turn oven down to 375 degrees. In a small bowl, whisk together eggs, cream, ricotta, and a pinch of salt and pepper. Stir in feta. Pour this over the vegetables in the pie crust.

Step 4
Bake for 35-45 minutes or until firm.

Step 5
Let cool for 5-10 minutes to allow the custard to set. Slice, serve, and enjoy!

Notes

*You can easily swap out the vegetables based on what is in season. I love to do eggplant and tomato in the summer. Brussels sprouts, mushrooms, and kale also work great. And it freezes so well, making it perfect for dinner parties or holidays. The veggies can also be roasted a day ahead to save time. Or just use leftover roasted veggies from dinner one day to make this pie the next!

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to The Naked Fig, run by a loyal FH customer, for this amazing recipe.