Tomato Pie (with Basil and Garlic Butter Crust)
This savory Tomato Pie is made with ripe summer 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.
If you have more ripe tomatoes to use, a classic tomato sandwich is one of the simplest-and best-summer lunches.
This post may contain affiliate links. Please read our disclosure policy.
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!
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
Jump to:
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 - Choose ripe, flavorful tomatoes that are still firm enough to slice neatly.
How to Make This Tomato Pie
This pie is easy to make. I love the added flavor of the homemade garlic-butter crust, but a prepared crust can also be used for convenience. Par-baking the crust before adding the filling helps keep the bottom crisp and sturdy.
Step 1: Make the dough for the butter crumb crust and press it into a well-greased 10-inch tart pan with a removable bottom.
Step 2: Bake the prepared crust at 350°F for 10 minutes, then let it cool before filling.
Filling the Tomato Pie
Once the pastry has cooled, proceed with filling the pie and baking.
Step 1: Mix the ricotta filling and finely chop the basil.
Step 2: Layer the crust first with Parmesan, followed by basil.
Step 3: Spread the ricotta filling evenly over the Parmesan and basil.
Step 4: Blot the sliced tomatoes with paper towels to remove excess moisture, then arrange them over the ricotta filling in slightly overlapping layers. Bake at 350°F for 40 to 50 minutes, or until the filling is set.
Variations & Substitutions
- Cheese variation: Replace a portion of the Parmesan with grated fontina or low-moisture mozzarella.
- Herbs: Add oregano or thyme along with the basil.
- Crust alternative: Use a prepared pie crust for convenience.
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.
I don't recommend freezing this pie. Tomatoes release additional moisture as they thaw, which can soften both the filling and the crust. Refrigerate leftovers for up to 3 days and reheat them in the oven.
Well-drained cottage cheese can be substituted for ricotta. For the smoothest texture, blend it briefly before adding it to the filling.
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°F. Butter or grease a 10-inch tart pan with a removable bottom and set aside.
- Add the flour, garlic powder, and salt to the bowl of a food processor. Pulse a few times to combine. Add the diced cold butter and process until a dough forms, about 1 to 1½ minutes.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan. Bake the crust for 10 minutes, or until set. Let it cool completely before adding the filling.
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.
More Recipes to Try Next
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
More Recipes
Popular Right Now
Love seasonal recipes and easy ideas for everyday cooking? Join 36,000+ readers and receive our newest recipes each week.
Subscribe to the Newsletter
Looking forward to trying this recipe, but I’m not sure I understand the pie crust direction? You are pressing the dough for 10 minutes (?) or baking it for 10 minutes? Thanks!
Thank you for asking, Judi! You’ll press the dough into the tart pan, then bake the crust at 350°F for 10 minutes. Let the crust cool before adding the filling. I hope you enjoy the tomato pie!
Hi, this was very good but not the tomato pie from my southern roots which is mayonnaise based. This much more sophisticated! I will definitely add herbs to the filling and then I can give it 5 stars. This is a tomato tart.
Thank you, Pab! You’re absolutely right that this is a lighter, more tart-like version than the classic mayonnaise-based Southern tomato pie. I love your idea of adding herbs to the filling, and I’m so glad you enjoyed it!
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!!