Ricotta & Basil Heirloom Tomato Pie

Ricotta & Basil Heirloom Tomato Pie

At my bridal shower last month, I decided to make a summer entertaining must-have: tomato pie! I first had this a couple of summers ago at a tomato tasting through the Master Gardener program. It was absolutely delicious! Of course, I had to make my own spin on things. Most often, you will find a gooey, pizza-like filling for tomato pie. This filling is creamy, rich, and has the flavor of a much cheesier pesto. It was a huge hit at the shower, and there were several requests for a shared recipe. So here it is! I hope that you enjoy it. It makes a wonderful summer appetizer.

Ingredients + Recipe |

for the crust

  • 1 1/4 cup flour

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 1 cup grated Gruyere cheese

  • 1/2 cup butter, cubed

  • 1/2 cup ice water

for the filling

  • 2 cups ricotta cheese

  • 1 cup grated parmesan

  • 1 cup basil leaves

  • zest of one small lemon

  • 3 garlic cloves, peeled

  • 1 egg

  • pinch of red pepper flakes

  • pinch of oregano

  • salt and pepper to taste

for the topping

  • 1 lb heirloom tomatoes, mixed varieties preferred

  • 1 tsp olive oil

  • 1 tsp honey

  • sea salt and pepper to taste

  • basil leaves for garnish

directions

  1. Make the crust. In a large bowl, whisk together the flour, sugar, and salt. With a pastry blender, add the cheese and butter until pea-sized clumps form. Slowly incorporate the ice water (leave out the ice) until a dough forms. Wrap in plastic wrap and place in the fridge for at least one hour and up to three days. For more tips on making amazing pie crust, click here. Once the crust has been made, form into your pie pan and flute the edges. Refrigerate for 1 hour or place in freezer for 20 minutes.

  2. Preheat your oven to 350. Dock the crust with a fork by poking holes in the bottom all over. Line the crust with tin foil, but leave the edges uncovered, and fill with baking beans or pie weights. Blind bake for 20 minutes. Remove the pie weights and foil, and bake for another 20 minutes.

  3. Raise the oven temperature to 425.

  4. Make the filling. In a food processor or blender, blend together all filling ingredients until smooth.

  5. In a small dish, mix together one egg and a tablespoon of milk. Brush crust all over with egg wash. Fill pie with cheese and basil filling. Smooth with a spatula. Layer the tomatoes, sliced thickly, in a concentric circle or preferred pattern. Drizzle with olive oil and honey. Sprinkle sea salt on top to your liking.

  6. Bake for 30 minutes or until tomatoes are wilted. Let cool completely.

  7. Garnish with basil, slice, and serve!

The heirloom tomatoes are simply bursting here at the farm! Each year it feels like such a long wait, and then they are suddenly ripening so fast I can barely keep up. I am excited to try some really funky new varieties. It will be my fourth summer growing tomatoes, and each year it gets a little easier and better. I can’t believe how beautiful they have been this year! My goal, of course, will returning to a smaller vegetable garden is to share more tips and tricks for growing gorgeous veggies. Can’t wait!

Please leave a comment if you enjoyed making this dish!

xoxo Kayla


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