Tomato Ricotta Galette: A Fresh Take on a Southern Summer Classic

This riff on tomato pie stars a fuss-free whole wheat crust, creamy ricotta, and double tomato power

Homemade crust, tons of cheese, and both fresh and sun-dried tomatoes bake up into gooey tomato pie perfection. Caroline Chambers

In North Carolina, where I grew up, you can mark the changing of the seasons by the changing of the cuisine. 

We make soups, chilis, and pies all fall long. In the winter, we turn to hearty stewed meats, such as pot roast and beef stew. In the spring, we reintroduce fresh vegetables to our diets, with asparagus and carrots.