Ricotta & Tomato Pie

Early Autumn’s bountiful selection of late and ripe vine Tomatoes is showcased in this recipe. This is a classic Italian recipe that makes perfect use of Tomatoes with Ricotta and Parmesan with a thought to our just past and hot Summer !


Serves 4 to 6                      Preparation 10 minutes Cooking Time 20 minutes

  • 1 cup Ricotta cheese
  • 2 free range eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup basil, fresh, chopped
  • 1 sheet pie crust
  • 3 medium plum tomatoes, cored and sliced 
  • 1 Tbsp basil, fresh

Preheat oven to 400°F. Grease a 9-inch pie plate. Stir together ricotta, eggs and 2 tablespoons each of Parmesan and basil. Set aside.

Lay your pastry sheet of dough on the pie plate. Press down. Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining basil, then layer with the remaining tomato slices. Top with remaining Parmesan.

 Bake until Parmesan is golden and filling is firm, about 20 minutes. enjoy warm or cold.

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