A Slice of Summer: Savory Tomato and Ricotta Pie Delight

Few things capture the essence of a sun-drenched afternoon quite like a fresh, colorful Savory Tomato and Ricotta Pie. With its golden, flaky crust, creamy ricotta base, and a vibrant layer of heirloom tomatoes, this pie is both a showstopper and a comforting, easy-to-make dish.

Rooted in rustic Italian traditions, this pie highlights the natural sweetness of ripe tomatoes paired beautifully with the richness of cheese. Whether you serve it at a garden party, a light lunch, or a casual dinner, it’s guaranteed to win hearts. Plus, it’s a fabulous way to celebrate tomato season when those beautiful heirlooms are at their peak!

You’ll love this recipe for its simplicity, versatility, and gorgeous presentation. It looks and tastes far more impressive than the effort it requires, making it a go-to for both novice and seasoned home cooks.

Ingredients

Ingredient	Quantity
Prepared pie crust (homemade or store-bought)	1
Ricotta cheese	1 cup
Grated Parmesan cheese	¼ cup
Egg	1
Fresh thyme or basil (chopped)	2 tsp
Salt	To taste
Pepper	To taste
Heirloom tomatoes (large, assorted colors if possible)	3–4
Olive oil	1 tbsp
Balsamic vinegar (optional, for drizzling)	1 tsp

Notes on Ingredients:

• Pie Crust: Both store-bought and homemade work wonderfully. For a flakier texture, use an all-butter crust.
• Ricotta: Choose full-fat ricotta for the creamiest filling.
• Tomatoes: Select ripe but firm heirloom tomatoes for the best flavor and color contrast. If unavailable, any good-quality ripe tomato will suffice.
• Herbs: Fresh thyme offers an earthy aroma, while basil lends a sweet peppery touch—use according to your preference.

Equipment Needed

• Tart pan or shallow pie dish: Helps create an even, golden crust.
• Mixing bowl: For combining the ricotta filling.
• Whisk or fork: To beat the egg and mix the filling smoothly.
• Sharp knife: For cleanly slicing the tomatoes.
• Baking sheet (optional): To place under the pie in case of drips while baking.

A pie shield or foil strips are also helpful if your crust edges brown too quickly during baking.

Step-by-Step Instructions

Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease your tart pan or pie dish if it isn’t non-stick.

Step 2: Make the Filling
In a medium bowl, mix together the ricotta, Parmesan, egg, chopped thyme or basil, salt, and pepper. Stir until the mixture is creamy and well-blended. The egg will help bind the filling as it bakes.

Step 3: Roll and Dock the Crust
Roll out your pie crust and gently fit it into your tart pan or pie dish. Press it into the sides carefully and trim any excess dough. Use a fork to prick holes all over the base of the crust—this is called docking and it prevents bubbles during baking.

Step 4: Assemble the Pie
Spread the ricotta mixture evenly over the crust. Arrange the tomato slices on top in a beautiful overlapping pattern, showcasing their natural colors and shapes. Drizzle olive oil lightly over the tomatoes and sprinkle with an extra pinch of salt and pepper.

Step 5: Bake to Perfection
Place the pie in the preheated oven and bake for 35–40 minutes, or until the crust turns golden brown and the tomatoes look softened and slightly roasted.

Step 6: Finishing Touches
Let the pie cool slightly. If desired, drizzle a touch of balsamic vinegar over the top for a subtle, tangy finish. Slice and serve warm or at room temperature for the best flavor.

Tips and Variations

• Avoid Soggy Crust: If your tomatoes are very juicy, you can lightly salt the slices and let them sit on a paper towel for 10 minutes before layering them. This draws out excess moisture.
• Cheese Options: Swap the Parmesan for pecorino or asiago for a sharper flavor.
• Herb Infusion: Mix a teaspoon of finely minced garlic or a dash of red pepper flakes into the ricotta for an extra kick.
• Vegan Version: Use a plant-based ricotta and vegan Parmesan along with an egg substitute like a flaxseed egg.
• Gluten-Free Option: Simply use a gluten-free pie crust.

Experiment with other fresh summer vegetables like thinly sliced zucchini or roasted red peppers layered along with the tomatoes for added variety!

Serving Suggestions

Serve slices of this savory pie on a wooden board or a vibrant ceramic platter to enhance its rustic charm. Garnish with a few extra fresh basil leaves or thyme sprigs for a pop of green.

Pair it with a crisp green salad tossed in lemon vinaigrette, or serve it alongside a bowl of chilled gazpacho for a light, refreshing meal. It also pairs well with a dollop of whipped goat cheese or a herbed yogurt dip.

For an elegant touch, sprinkle some edible flowers like nasturtiums or pansies around the serving plate.

Pairings

A chilled rosé or a light-bodied Pinot Grigio beautifully complements the fresh, tangy flavors of the tomato pie. The slight acidity in these wines balances the creamy ricotta and bright tomatoes.

If you prefer cocktails, a Tomato Basil Martini (vodka, fresh tomato juice, basil syrup) would be a cheeky and delicious pairing, echoing the garden flavors in the pie.

Non-alcoholic options include a sparkling lemonade with a hint of thyme, or a cold brewed herbal tea with mint and citrus.

Storage and Reheating

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. For the best texture, place a paper towel under the pie in the container to absorb any extra moisture from the tomatoes.

To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes, or until heated through. Avoid using the microwave, as it may make the crust soggy.

You can also freeze the pie after baking—wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge and reheat in the oven as directed.

Nutritional Information

• Calories: 250 per slice
• Total Fat: 17g
• Carbohydrates: 16g
• Protein: 8g
• Fiber: 1g
• Sugar: 2g
• Allergens: Contains dairy, gluten (unless using substitutes)

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

The Savory Tomato and Ricotta Pie is a celebration of fresh, simple ingredients coming together in the most delightful way. With its creamy filling, juicy tomatoes, and buttery crust, every bite feels like a little piece of summer sunshine.

I encourage you to give this recipe a try—and don’t be afraid to make it your own with different herbs or cheeses! If you do, I’d love to hear how it turned out. Share your creations, variations, or even your tomato masterpiece pictures in the comments or tag us on social media!

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