Visually stunning, this summer showstopper is my favorite recipe for entertaining during the peak of summer tomato season. Chives and parsley give flavorful support to the ripe tomatoes without overpowering them. The sharp bite of black pepper matches the creamy cheese, and the display of this dish’s colorful tomatoes shouts summer.
It doesn’t matter whether in Kerala or Kennesaw, tables draped with a brightly colored madras cloth adorned with this bright tomato ricotta pie as the centerpiece is summer party perfection.-Asha Gomez
Featured Review
Reporting back to let you know the pies were a resounding success! One of my friends even asked to take some leftovers home. I roasted the tomatoes as you suggested (although I made the pie filling day of), and everything came together beautifully. I did drain the roasted tomatoes before adding them to the pie, just to be extra safe. No sogginess, no runny custard. All in all a super hit! Thank you again for your detailed instructions!
Anka
Tomato Ricotta Pie FAQs
The crust for this pie is “blind baked,” a process of baking a pie crust without the filling. In this instance, the crust is partially baked, filled, and then baked again. You can use a small, easy to remove chain weight or pottery pie beads to keep the crust’s bottom from rising, but rice also works well.
This pie is a meal on its own, so all you need is an easy salad to offset the richness of the cheese. Try this crunchy Little Gem salad or this bright citrus fennel salad.
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Tomato Ricotta Pie
Ingredients
- 2 pounds large ripe tomatoes, thickly sliced
- 1/2 of Cream Cheese Pie Crust recipe (1 crust), rolled to 1/8 inch (3 mm) thick and cut into a 12-inch (30-cm) circle
- 2 1/2 cups ricotta cheese, preferably full-fat, drained in a colander to remove excess moisture
- 2 large eggs, beaten
- 1 1/2 cups grated Manchego cheese
- 3 tablespoons panko breadcrumbs
- 2 teaspoons very finely chopped garlic
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons fresh coarsely ground black peppercorns, divided
- 1 teaspoon crushed red pepper flakes, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (180°C).
- Place the tomatoes in a colander to drain for 30 minutes, tossing occasionally. Reserve the juice for later use, if desired.
☞ TESTER TIP: If your tomatoes are still quite wet after draining, lay them on paper towel to absorb excess moisture.
- Line a 9-inch (23-cm) cast-iron skillet or deep-dish pie pan with the dough and prick the bottom of the crust several times with a fork to keep it from puffing up while baking. Line the dough with parchment paper. Place pie weights or rice over the bottom and up the sides of the paper.
- Bake until the edges are beginning to brown, about 20 minutes. Remove the paper and weights and return to the oven to bake until the interior crust is light golden, about 10 minutes more. Place the pie crust in the skillet or pan on a rack to cool.
- Meanwhile, in a medium bowl, combine the ricotta, eggs, Manchego, breadcrumbs, garlic, chives, parsley, 1 teaspoon of the black pepper, 1/2 teaspoon of the red pepper flakes, and 1 teaspoon of salt. Mix well.
- Evenly spread the ricotta filling into the crust. Arrange the tomatoes over the cheese. Sprinkle the remaining pepper, red pepper flakes, and salt over the tomatoes. Drizzle with the olive oil.
- Bake the pie until the tomatoes are browned, 45 to 60 minutes. Place the pie on a rack to cool for at least 20 minutes before slicing to serve.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This tomato ricotta pie is manicotti in a pie, minus the spinach. I love manicotti. I might just start adding Manchego cheese to my recipes. The addition of the crushed red pepper flakes gives a really nice heat at the end which we all liked.
I sliced my tomatoes into ½” slices but next time I’ll cut them even thicker so that I only have a single layer. I had to shingle my tomatoes which required 60 minutes in the oven. They produced quite a bit of liquid even though I pressed them between layers of paper towel after draining. I simply removed the excess liquid with a paper towel and it was fine.
I’m not sure what the crust brings to the table. There is so much flavor in the filling that I don’t think the cream cheese would be missed if it wasn’t there. This makes an excellent lunch or light dinner. Just add a nice side salad and you’re done.
WOW, this tomato pie with ricotta packs a punch! It’s got it all: deep tomato flavor, rich cheese filling, flaky crust – and it’s fancy enough for company while still being relatively easy to make. It’s quite a rich pie, and we served it with a green salad on a stupidly hot evening, perfect.
I used a solid 1/4 cup of chopped fresh basil instead of the chives and it was definitely a good call, though if I could have found chives, I’d have done both. I also used a bit more garlic than was called for in the recipe, only about 1/2 tsp more, and at first, I was worried that it was too much (is that possible??) but it’s quite lovely.
As I was making the pie I also worried that the amount of salt/pepper/chili flakes that was going on the very top seemed excessive, but again, it was perfect. The tomato layer is so thin that it managed to season the whole thing, even though the slices were overlapping and two deep, so don’t be afraid!
The one caveat I have is that this is not, strictly speaking, a tomato pie. I know, it’s called “tomato ricotta pie” but there’s waaaaayy more cheese. Don’t get me wrong, the tomatoes hold their own, but if what you want is that classic tomato pie, you might be disappointed … at least until you put the first bite in your mouth!
Also, this is a very deep pie. I made it in my 10″ cast iron skillet and it filled it almost to the top. I also brushed the hot, parbaked crust with beaten egg and some dry, granulated parmesan to seal it against the rather wet filling.
I plan to make this for company over the weekend. I am worried about two things, and would love any advice you might have.
1. I am really quite worried about the tomatoes making the filling quite soggy. Could I possibly roast them before adding them to the pie?
2. Could I make this a day or two ahead of time and reheat when I serve it?
Hey Anka,
Thanks for the great questions. These are common concerns with any custard-based or tomato-heavy pie, so let’s talk:
1. Preventing a Soggy Pie from the Tomatoes
You’re smart to be mindful of the tomatoes, which, depending upon growing conditions, can get weepy. The recipe’s instructions of draining the tomatoes in a colander for 30 minutes and patting them dry does removes a significant amount of water.
Your idea to roast them is a slick step that’ll not only further knock out moisture but also concentrate their flavor beautifully. If you go that route, I’d suggest this. (Note: I haven’t tried it with this recipe, but I have done this with other recipes.)
After slicing the tomatoes, toss them with a bit of olive oil and salt. Spread them in a single layer on a baking sheet. Roast them in a 400°F (200°C) oven for about 15 to 20 minutes. You want them to soften and wilt, and for some of their liquid to have evaporated, but they should still hold their shape. Let them cool before arranging them on the pie. This will give you a deeper, more intensely flavored tomato topping and zero risk of sogginess.
2. Making the Pie Ahead of Time
You have two good options here, depending on how much time you have on the day you serve.
Option A: Bake Fully and Reheat (Good Option):
You can absolutely bake the entire pie a day or two ahead. Let it cool completely, then cover and refrigerate. To reheat, let it sit at room temperature for about 30 minutes first. Then, warm it in a 325°F (165°C) oven for 15 to 25 minutes, or until just warmed through. Covering the pie loosely with foil will prevent the top from over-browning. As noted, the crust won’t be quite as crisp as when freshly baked, but the flavors will be wonderful.
Option B: Prep Components and Assemble Before Baking (Best Option):
For the best possible texture, you can prep all the components ahead of time.
The Crust: Blind-bake the crust as directed, let it cool completely, and keep it at room temperature (you can leave it right in the skillet), covered loosely. This can be done a day ahead.
The Filling: Mix the ricotta filling, place it in an airtight container, and refrigerate for up to two days.
The Tomatoes: Slice and drain (or roast, as I mentioned above) the tomatoes and store them in a separate airtight container in the refrigerator.
About an hour before you plan to serve, simply assemble the pie—spread the filling in the pre-baked crust, arrange the tomatoes on top, and bake as directed. This method gives you the convenience of making it ahead with the unbeatable quality of a freshly baked pie.
I hope this helps. Your guests are in for a wicked good treat!
This is SO helpful. I can’t believe you took the time to write out such detailed instructions for me; you really went above and beyond! I truly, truly appreciate this. I’ll be sure to report back on how the pie turned out. Thank you again.
You are more than welcome, Anka.
Hi David,
Reporting back to let you know the pies were a resounding success! One of my friends even asked to take some leftovers home. I roasted the tomatoes and followed Option B as you suggested (although I made the pie filling day of), and everything came together beautifully. I did drain the roasted tomatoes before adding them to the pie, just to be extra safe. No sogginess, no runny custard, all in all a superhit! Thank you again for your detailed instructions.
Anka, jump back and get out of town—this just made my day! I’m absolutely thrilled the pies were such a hit (leftovers being requested is always the ultimate compliment). And I love that you took the extra precaution to drain the roasted tomatoes—clever move! You’ve now officially leveled up to Tomato Pie Pro. Thanks so much for coming back to share—it means the world. Hope this becomes a regular on your table!