Soooo easy and pretty!!! And fresh, and summery, and adaptable. If you make it well ahead of time, you can put the unbaked pie in the fridge until time to bake, so actually assembling the pie is almost a no bake affair. The crust almost tasted like a digestive biscuit.
The ricotta filling is fresh, lemony, and seems really sophisticated when really it's just a couple ingredients mixed together. The tomato topping is also ridiculously easy and put the spotlight on gorgeous summer produce. I would totally also make this with another vegetable, whatever is in season. I'm so excited to have an impressive looking easy main to show off to people.
