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Fresh Tomato Ricotta Pie

Sue Lau
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 palatablepastime.com
Keyword tomato pie