Tomato Pie (with Basil and Garlic Butter Crust)
This post may contain affiliate links. Please read our disclosure policy.
This classic Tomato Pie is a savory dish made with ripe, juicy tomatoes baked in a garlic-butter crumb crust. Fresh basil, creamy ricotta, and Parmesan come together in a rustic pie that's perfect for picnics, brunch, or summer suppers.
What I Love About This Recipe
There's something about the simple pairing of tomatoes and basil that feels like the essence of summer. This tomato pie captures that perfectly. Juicy, ripe tomatoes are layered with fragrant basil and a creamy ricotta and Parmesan filling, making every bite both fresh and comforting.
What really makes it special, though, is the garlic-butter crumb crust. It adds a savory richness and texture to balance the tender tomatoes. It's a recipe that feels rustic and homey, yet always impresses when I bring it to the table.
I especially love how versatile it is - served warm with a salad for an easy dinner, alongside grilled chicken at a summer cookout, or even as part of a brunch spread. And because it's just as delicious at room temperature, it's one of those dishes that's as practical as it is beautiful.
Stephanie
Key Ingredients
Here are the key ingredients needed to make this easy recipe:
For the Crust:
- All-Purpose Flour - The base of the garlic-butter crumb crust, giving it structure and a tender bite.
- Garlic Powder - Infuses the crust with savory flavor that sets this tomato pie apart from more traditional pastry shells.
- Cold Butter, Diced - Creates those buttery crumbs that press into a rustic, flavorful crust.
Tomato Basil Filling:
- Grated Parmesan Cheese - Salty, nutty, and essential for layering flavor throughout the pie.
- Fresh Basil - The classic partner to tomatoes, adding fragrance and a burst of bright green freshness.
- Ricotta Cheese - Creamy and mild, it balances the acidity of the tomatoes, creating a custardy texture.
- Fresh Parsley - A supporting herb that adds freshness and color.
- Large Eggs - Bind the ricotta mixture and help set the filling as it bakes.
- Large Tomatoes, Thinly Sliced - The star of this dish; choose ripe, juicy tomatoes for the best flavor and color.
How to Make This Tomato Pie
This pie is easy to make. I love making my own crust in this recipe for the added flavor, but you can also use a prepared or refrigerated pie crust. Similar to quiche, blind baking the crust prevents the bottom from becoming soggy.
Step 1: Make the dough for the butter crumb crust and press it into a well-greased 10-inch tart with a removable bottom.
Step 2: Bake the crust in a 350°F oven for 10 minutes; let it cool before filling.
Filling the Tomato Pie
Once the pastry has cooled, proceed with filling the pie and baking.
Step 1: Meanwhile, mix the filling and chop the basil together.
Step 2: Layer the crust first with Parmesan, followed by basil.
Step 3: Pour the egg filling over the top.
Step 4: Blot the sliced tomatoes with a paper towel to remove excess moisture, then place them over the custard filling in overlapping layers. Bake in a 350°F oven for 40-50 minutes, or until the filling is set.
Variations & Substitutions
- Cheese swap: Try layering additional mozzarella or fontina instead of Parmesan.
- Herbs: Add oregano or thyme along with the basil.
- Crust alternative: Use a prepared pie crust for convenience.
- Mini pies: Bake in small tart pans for individual servings.
How to Serve
- Slice into wedges and pair with a green salad for a light dinner.
- Serve alongside grilled meats or seafood for summer gatherings.
- Add to a brunch menu with quiche, fruit, and iced tea.
Tips You’ll Want to Bookmark
- Blot the tomatoes well: Sliced tomatoes can release a lot of liquid as they bake. Patting them dry first helps keep your tomato pie filling creamy, not soggy. (Related recipe: try my Marinated Tomatoes for another fresh summer side.)
- Use ripe, in-season tomatoes: Garden or farmers' market tomatoes bring out the best flavor. If you have extras, they're also wonderful in my World's Best Pasta Sauce.
- Don't skip the crust: The garlic-butter crumb crust is what sets this recipe apart. It's rustic, flavorful, and sturdier than a standard pastry shell - a little like my Spinach Quiche, but with a distinctly summery twist.
- Let the pie rest before slicing: A short rest (15-20 minutes) allows the filling to set, making the tomato pie easier to cut and serve. Pair with a Grilled Zucchini Corn Salad for a fresh summer meal.
- Serve it anywhere: This tomato pie is versatile - lovely as a brunch centerpiece, a side for summer cookouts, or even as part of an Afternoon Tea Savories spread.
Recipe FAQs
Yes! Bake earlier in the day and serve at room temperature. Leftovers keep well in the fridge for up to 3 days.
It's best enjoyed fresh since tomatoes release liquid when thawed. If freezing, wrap tightly and reheat in the oven to crisp the crust.
Cottage cheese (drained) or mascarpone are good substitutes.
More Recipes to Try Next
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Tomato Pie Recipe
Equipment
Ingredients
Garlic Butter Crumb Crust:
- 2 cups all-purpose flour
- ½ teaspoon garlic powder
- pinch salt
- 1 cup cold butter diced
Tomato Basil Filling:
- ¾ cup grated Parmesan Cheese
- ½ cup chopped fresh basil
- 15 ounces ricotta
- 2 teaspoons chopped fresh parsley
- 4 large eggs
- salt and pepper to taste
- 2-3 large tomatoes thinly sliced
Instructions
To make the crust:
- Preheat the oven to 350 degrees and butter or grease a 10-inch tart pan with a removable bottom. Set aside. Place the flour, garlic powder, and salt into the bowl of a food processor. Pulse a few times to mix the flour. Add the diced cold butter to the flour mixture and process until a dough forms, about 1 to 1 ½ minutes. Press the dough into the tart pan for about 10 minutes, or until the crust is set. Let cool completely.
To make the filling:
- Sprinkle Parmesan cheese in the bottom of the cooled, blind-baked crust. Then sprinkle the chopped basil over the top.
- In a small bowl, combine the ricotta cheese, parsley, and eggs; stir until smooth. Season with salt and pepper. Spread the ricotta mixture over the basil. Arrange the tomatoes on top in overlapping layers.
- Bake in the preheated oven for 40-50 minutes, or until the ricotta filling is set. Tent the pie with a piece of foil in the last 10-15 minutes of baking if it is browning too quickly. Let cool 15 to 20 minutes before cutting into wedges. Serve warm or at room temperature and refrigerate leftovers.
Notes
- Tomatoes: Use the ripest, juiciest tomatoes you can find - homegrown or farmers' market are ideal. Pat slices dry with paper towels to keep the tomato pie from becoming watery.
- Crust: The garlic-butter crumb crust is quick to mix (a food processor makes it extra easy) and bakes into a flavorful, rustic base that holds up well to the filling.
- Cheese: Parmesan adds salty, nutty depth. If substituting another cheese, reduce the added salt in the recipe accordingly.
- Herbs: Fresh basil is essential to this recipe's flavor. Don't skip it - though you can add a sprinkle of oregano or thyme for variation.
- Serving: This tomato pie is delicious warm from the oven, at room temperature, or chilled the next day. It's a versatile dish for brunch, summer suppers, or picnics.
- Storing: Refrigerate in an airtight container for up to 2 days. Rewarm, covered in foil, in a 350°F oven or gently microwave on until slightly warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
We made this as part of our weekend menu-what treat! Love the blend of flavors!
Thank you for trying the recipe, Lee! It's so easy and one my family enjoys too!
This Tomato Basil Pie looks so good. Thank you for all your wonderful emails. I may not always comment, but do enjoy reading them, learning new things and trying recipes. Thank you Stephanie!
Thank you, Carolyn! You made my day!!