Fresh Tomato Ricotta Pie

Fresh Tomato Ricotta Pie layers garden ripe tomatoes with fresh herbs  and ricotta cheese in a flaky pastry crust.
Fresh Tomato Ricotta Pie

Fresh Tomato Ricotta Pie

By Sue Lau

Fresh Tomato Ricotta Pie  is my recipe of the day.  I had a pile of garden tomatoes stacking  up,  a pre-baked crust in the freezer  and a little time on my hands.

Plus it crossed my mind that I had not yet posted a tomato  pie. Even though I love them. I think the layering  of tomatoes is beautiful.

Any time I can take a few  heirloom tomatoes and transform them  into  something pretty, I am  pleased. It doesn’t hurt that tomatoes are one  of my  favorite foods, appearing in nearly everything I like   to eat. How about yoou?

Fresh Tomato Ricotta Pie

Fresh Tomato Ricotta Pie

Tomato pie  is generally a Southern  thing,  although they  don’t corner the market. Even pizza  margherita are considered tomato pies.

And there are a few different ways to do a tomato pie, most of  which are good. So don’t be afraid to try them all!

Oh My  Ricotta!

This one comes packing a bit of ricotta cheese (YUM!) which besides being  very delicious also serves as a cushion  for  juicy tomatoes. As you can see in the picture,  I didn’t have issues with  cutting  open the pie and  finding a lake inside.

I did discover the crust I meant to use up had some  cracks  when I pulled it  out of the  freezer but whatever. I am  not dumping  a crust just over that.

Orphaned Ingredients

I  know I had bought it sometime earlier this year  to make a quick dessert pie but didn’t get to it and then forgot.

It’s like the pantry curse:  open the cabinet to see the weird can of something. And no one  recalls what it  was for. Don’t you hate  that?

But anyway, the crust is cleared out, the  pie was delish and  you can  use any crust you want so  long as you parbake it first. Enjoy.

Fresh Tomato Ricotta Pie

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Fresh Tomato Ricotta Pie

Fresh Tomato Ricotta Pie

Fresh Tomato Ricotta Pie

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Southern


Ricotta Mix:

  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 9- inch prebaked crust
  • 3/4 pound ripe tomatoes in different colors
  • 1/2 cup shredded Gruyere cheese
  • 1 tablespoon shredded Parmesan
  • black pepper
  • 1-2 tablespoons shredded fresh basil or parsley


  • Preheat oven to 350F.
  • Stir together the ricotta mix and place in the crust.
  • Sprinkle ricotta with gruyere cheese.
  • Thinly slice tomatoes and pat them dry with paper toweling.
  • Arrange tomatoes on top of cheeses in a slightly overlapping fashion.
  • Sprinkle with the remaining shredded Parm and black pepper.
  • Bake for 30 minutes.
  • Garnish with shredded fresh basil or parsley, whichever you like (I used basil).


From the kitchen of
Keyword tomato pie
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Fresh Tomato Ricotta Pie

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