Tomato Pie Recipe

A baked tomato basil pie topped with sliced tomatoes and fresh basil leaves sits on a white plate with a striped cloth and cutlery beside it. Bowls of tomatoes and lemon wedges are nearby.

Tomato Pie Recipe

This easy tomato pie features ripe tomatoes, fresh basil, ricotta, and Parmesan baked in a savory garlic-butter crumb crust. It’s a beautiful summer recipe for brunch, picnics, or light suppers.

Prep Time20

Cook Time40

Total Time1

Servings: servings

Calories: 390kcal

Author: Stephanie Wilson

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.

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