Baked Tomato Pie with Ricotta and Basil
This Summertime tomato pie recipe is made with juicy beefsteak tomatoes nestled between layers of creamy ricotta, shredded cheddar, and fresh basil. Baked in a flaky pie crust, it’s delicious served warm or cold! My kids say it tastes like pizza!
Servings 8
Calories 236kcal
Ingredients
- 4 large beefsteak tomatoes sliced, 1/2 inch thick
- 9 inch pie crust homemade or frozen
- 5 cloves garlic
- ¼ cup basil chopped, plus additional for top
- 2 cups shredded cheddar cheese
- ½ cup ricotta cheese
Instructions
- Place sliced tomatoes in a single layer on top of paper towel. Sprinkle lightly with salt and let sit for 10 minutes. During this time the tomatoes will release their moisture, and this will prevent the pie from turning soggy. This is a important step – please don’t skip it! Using a paper towel, dab the top of the tomatoes gently to remove any extra moisture.
- Preheat oven to 350 degrees F. Press pie crust in a 9 inch pie dish that's been sprayed with nonstick spray if you're using homemade, or use the foil container directly if you're using a store bought crust. Using a fork, gently press a few holes in the bottom and sides. Bake for 10 minutes. Remove from oven and allow to cool.
- Let's quickly make garlic paste! Peel 5 cloves garlic and finely chop them. Sprinkle lightly with salt to cover the top of the garlic, and then carefully press down with the side of the knife to turn the garlic into a paste (the salt acts like a abrasive, turning it into a paste). Once garlic is smooth and creamy, spread out on the bottom of the pie crust.
- Arrange half of the tomatoes in the pie crust, overlapping so they cover it.
- Add half of basil on top of the tomatoes.
- Add half of the shredded cheese on top of the basil.
- Repeat again with tomatoes, basil and shredded cheese. Save 3-4 tomato slices for next step.
- Spread ricotta cheese on top of the pie. Place remaining slices of tomatoes on top.
- Bake for 30 minutes or until crust lightly browns. Remove from oven and allow to cool for 10 minutes so it sets. Garnish with additional fresh basil on top - enjoy!
Nutrition
Calories: 236kcal