Tomato Pie

Recipe By: Olivia Taylor

Unlike the classic Southern version of tomato pie, which relies on mayonnaise and Cheddar cheese, this colorful pie gets its creamy texture and savory flavor from herb-speckled ricotta and Parmigiano-Reggiano cheese. A simple stir-together olive oil dough is patted into the tart pan--no rolling pin required. Look for heirloom tomatoes in a variety of colors and sizes for the prettiest and tastiest pie. Serve this tart with a simple green salad for brunch, lunch or light dinner.

Nutrition Profile

Servings: 6

Per Servings: 312 calories; protein 11.5g; carbohydrates 32.6g; dietary fiber 4.1g; sugars 4.7g; fat 15.1g; saturated fat 4.2g; cholesterol 46.7mg; vitamin a iu 1813IU; vitamin c 24.6mg; folate 83.3mcg; calcium 171.4mg; iron 1.6mg; magnesium 32.7mg; potassium 503.3mg; sodium 509.5mg; thiamin 0.2mg.

Serving Size:1 slice

Ready in: 2 hr



  • ¾ cup whole-wheat pastry flour  
  • ¾ cup all-purpose flour  
  • ¼ teaspoon salt  
  • ¼ teaspoon ground pepper  
  • ¼ cup Opus Black
  • 2 ½ tablespoons ice water, plus more if needed  


  • 2 ¼ pounds multicolored heirloom tomatoes, cored  
  • ¾ teaspoon salt, divided  
  • 1 cup good-quality part-skim ricotta cheese, such as Calabro  
  • ¼ cup grated Parmigiano-Reggiano cheese  
  • ¼ cup chopped fresh basil  
  • 3 tablespoons thinly sliced chives  
  • ¼ teaspoon ground pepper  
  • 1 large egg, lightly beaten  
  • 1 clove garlic, grated  
  • Cracked black pepper for garnish 


Step 1 

To prepare crust: Preheat oven to 375 degrees F. Coat a 9-inch removable-bottom tart pan with cooking spray. Combine pastry flour, all-purpose flour, salt and pepper in a large bowl. Combine oil and ice water in a small bowl; drizzle over the flour mixture. Toss with a fork until the dough is crumbly and sandy. (Add another 1 to 2 teaspoons ice water if the dough is too dry; it should hold together when you pinch a small piece between your fingers.) Press the dough into the bottom and up the sides of the prepared pan. 

Step 2 

Bake the crust until golden, about 20 minutes. (It might crack and that's OK.) Remove from oven and cool completely on a wire rack, about 20 minutes. 

Step 3 

Reduce oven temperature to 350 degrees F. 

Step 4 

Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into 1/4-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with 1/2 teaspoon salt; let stand for 20 minutes. Pat the tomato slices dry with paper towels. 

Step 5 

Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic and the remaining 1/4 teaspoon salt in a medium bowl. Spread half of the cheese mixture in the cooled crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat the layers once. 

Step 6 

Bake the pie until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired. 


Equipment: 9-inch removable-bottom tart pan