Fresh Tomato Ricotta Pie layers garden ripe tomatoes with fresh herbs and ricotta cheese in a flaky pastry crust.
Fresh Tomato Ricotta Pie
By Sue Lau
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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.
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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 you?
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.
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Fresh Tomato Ricotta Pie
Fresh Tomato Ricotta Pie
Ingredients
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
Other:
- 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
Instructions
- 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).
Notes
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