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Tomato Basil Pie with Garlic Butter Crumb Crust

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closeup of tomato basil tart

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Tomato Basil Pie with Garlic Butter Crumb Crust is a savory summer treat you’ll fall in love with. Creamy and rich and custardy, sweetened with thinly sliced fresh tomatoes. All wrapped in a garlic butter crumb crust that is delicious all on its own. 

Summertime requires fresh, delicious treats that look pretty, taste incredible– and are easy to make. This pie is all of that… and more.

A perfect addition to afternoon tea with friends, summer picnics, block parties, BBQs, and church potlucks. Well, and if you’re like me, a just because the garden tomatoes are ripe and beautiful weekend treat.

And with but a few simple ingredients, this Tomato Basil Pie is so easy to make.

overhead view of tomato basil tart

Tomatoes in this Tomato Basil Pie

Inevitably one would ask, what kind of tomatoes are best in this pie? It’s a great question… and an easy answer. It doesn’t matter. Truly, if you’re fortunate to grow them or find them, vine-ripened tomatoes take this incredible pie to spectacular.

Yet, I begin making this pie when the rays of the sun begin to lengthen and I’m looking forward to the long summer days ahead. Which means, by May, I’m making this pie. It’s difficult to find sun-ripened tomatoes then in my neck of the woods. In which case, I buy the largest, ripest red tomatoes I can find. Variety doesn’t matter.

Steps to Making the Tomato Basil Pie

This tart is incredibly easy to make and requires only a couple of steps; blind baking the crust, whisking together the filling, and finally, baking the pie. I do, however, strongly recommend using a food processor for the crust. You can cut the butter into the crust yourself, but the processor speeds it up and makes it so easy.

Step 1: Make the dough for the butter crumb crust and press into a well-greased 10-inch tart with a removable bottom.

Step 2: Bake the crust in a 350-degree oven for 10 minutes; let cool.

Step 3: Meanwhile, mix together the filling and chop the basil. Layer the crust first with Parmesan, followed by basil. Pour the egg filling over the top. And then layer the thinly sliced tomatoes over the custard filling. 

Step 4: Bake the pie in a 350-degree oven for 30 minutes. Let cool before slicing into wedges.

Serving the tomato basil pie

thumbnail of tomato tart in white tart pan

Tomato Basil Pie with Garlic Butter Crumb Crust

Tomato Basil Pie with Garlic Butter Crumb Crust is a savory summer treat you'll fall in love with. Creamy and rich and custardy, sweetened with thinly sliced fresh tomatoes. All wrapped in a garlic butter crumb crust that is delicious all on its own.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 to 10 servings
Author: Stephanie Wilson


Garlic Butter Crumb Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 1 cup cold butter diced

Tomato Basil Filling:

  • 3/4 cup grated Parmesan Cheese
  • 1/2 cup chopped fresh basil
  • 15 ounces ricotta
  • 2 teaspoons chopped fresh parsley
  • 4 large eggs
  • salt and pepper to taste
  • 2-3 extra large tomatoes thinly sliced


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. Then 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; process until a dough forms, about 1 minute to 1-1/2 minutes. Press the dough into the tart pan; bake just until the crust is set, about 10 minutes. Let cool completely.

To make the filling:

  • Sprinkle 1/2 cup parmesan cheese in the bottom of the cooled, 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. Add the remaining Parmesan cheese to the pie.
  • Bake in the preheated oven for 30 to 35 minutes, or just until the cheese is golden brown and the ricotta filling is set. Let cool 15 to 20 minutes before cutting into wedges. Serve warm or at room temperature, refrigerate leftovers.


I love to make this summer treat as early as mid-spring. While I use market tomatoes until we can harvest ours, there is nothing quite like vine-ripened tomatoes in this pie! I look for tomatoes that are extra large.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Side
Cuisine: Provence
Keyword: Tomato Basil Pie, Tomato Basil Tart, Tomato Pie

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  1. 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!

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