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A cast-iron skillet filled with a tomato ricotta pie, one slice missing. Next to it, a white plate with a half eaten slice of pie.
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5 / 4 votes

Tomato Ricotta Pie

Guests swoon at the sight and sigh with delight at the taste of this simple tomato, ricotta, and Manchego pie filling in a flaky cream cheese crust.
Prep Time45 minutes
Cook Time1 hour
Total Time2 hours 5 minutes
Course: Mains
Cuisine: Southern
Servings: 8 servings
Calories: 347

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
US - Metric

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.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 16g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 729mg | Fiber: 2g | Sugar: 4g