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.
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.
Keywords: Tomato Basil Pie, Tomato Pie, Tomato Basil Tart