The Tomato Pie I Wait All Summer to Make
Ripe tomatoes, fresh basil, and a savory garlic-butter crust.
As the July summer sun shines ever more brightly as we head into August, bright, juicy tomatoes are catching my eye at our local farmers’ markets and in the garden. With every passing day, the sun continues to ripen and elevate their natural sweetness, making them completely irresistible. Whether they’re enjoyed over the kitchen sink, in salads, or yes, even in tomato pies.
What I love about late summer tomatoes is that they require very little when added to summer recipes. Seasoning, fresh herbs like basil, and perhaps great quality cheese.
This tomato pie brings those flavors together in one of my favorite savory summer recipes. All you need are ripe tomato slices layered over a creamy ricotta filling, with fresh basil and Parmesan, all tucked into a rustic, simple garlic-butter crumb crust.
It is beautiful enough for brunch or a summer gathering, but simple enough for supper on the patio (or even the picnic table!).
This tomato pie is a recipe I've made for years, every August when our Pacific Northwest tomatoes begin to ripen. It’s also the unexpected dish I bring when the picnic table is laden with salads and grilled entrees.
A few key ingredients make all the difference:
The ingredients are simple, which means fresh, flavorful produce makes all the difference.
Ripe Tomatoes: Choose tomatoes that are beautifully colored, fragrant, and ripe but still firm enough to slice.
Fresh Basil: Basil brings freshness and an unmistakable late summer fragrance. It is layered directly into the pie so you’ll taste it in every bite.
Ricotta: Ricotta creates a soft, creamy filling that balances the acidity and juiciness of the tomatoes.
Parmesan: Parmesan adds a salty, savory note and helps create a flavorful layer between the crust, basil, and creamy filling.
About the Crust:
This is the part that makes the recipe especially memorable. It’s not your everyday crust. It’s seasoned deliciously and perfectly complements the ricotta herbed filling. All you will need is flour, cold butter, garlic, and salt. I love to make it in a food processor, but you can also make it by hand too.
The crust is then pressed into the tart with no rolling or shaping needed.
The Most Important Tip
Tomatoes naturally contain a great deal of moisture, and too much liquid can make a savory pie watery.
Here’s the tip: After slicing the tomatoes, blot them well with paper towels before arranging them over the filling. That’s it.
This small step makes a noticeable difference. The tomatoes remain juicy and flavorful, but the finished pie slices much more cleanly.
How to Serve Tomato Pie
One of the things I love most about this pie is how easily it fits into a summer day, or becomes the perfect dish to bring to a gathering when asked.
Here’s how I love to serve this savory pie.
With a simple green salad for a light supper.
Alongside grilled chicken or seafood at a summer gathering.
With fruit and iced tea for brunch.
As part of an afternoon tea savory course.
At room temperature for a picnic or outdoor lunch.
A Few More Tomato Pie Tips
Let it rest before slicing: Allow the pie to cool for 15 to 20 minutes so the filling can firm and the slices hold their shape.
Watch the crust near the end of baking: If the edges begin browning too quickly, loosely tent the pie with foil.
Make it ahead if possible: This pie is delicious served slightly warm or at room temperature, making it especially convenient for making ahead.
Get the Tomato Pie Recipe
You will find the complete ingredient measurements, step-by-step instructions, printable recipe, and additional notes on 31Daily.
The next time you find yourself roaming the aisles of your local market or farmers market, or even in your own garden, I hope this gives you one more delicious reason to bring home them home!
It is simple summer cooking, but also the kind of dish that feels just a little special when it reaches the table. The next time you offer to bring something to an August gathering, let it be this tomato pie.
Warmly,
Stephanie
P.S. This Saturday, paid subscribers will receive my Peach Crumb Bars—a buttery summer bake filled with fresh peaches.