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+ servings
Fresh Summer Tomato Pie

Fresh Tomato Pie

This pie is a celebration of summer, filled with fresh tomatoes and only barely held together. I might say 6-8 Servings but seriously...I would share a whole one for dinner!
Course Pastry and Pie
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 Servings
Calories 386kcal
Author Barb


  • 1 recipe pastry for a single 9-inch pie crust homemade or store-bought
  • 3 to matoes thinly sliced
  • 2 tsp salt
  • 3 cloves garlic minced
  • ¼ cup chopped fresh basil
  • ½ cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup mayonnaise

For Crumb Topping

  • ½ cup Panko bread crumbs
  • ½ cup shredded Parmesan cheese
  • 1 Tbsp butter melted


  • Preheat oven to 450 degrees
  • Press your pie crust into a 9-inch pie pan; prick bottom and sides with fork. Bake the crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from oven and cool completely.
  • Reduce oven temperature to 350 degrees
  • While the crust is baking, place tomatoes in single layers of a colander; sprinkle each layer with salt. Let sit for about 10 minutes to release moisture. Blot tomatoes gently with paper towels to remove most of the remaining moisture.
  • Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto the first layer of tomatoes.
  • Combine the ricotta cheese, mozzarella cheese and mayonnaise in a bowl and mix well. Dollop half of the mixture on top of the tomatoes, garlic and basil and gently spread to cover.
  • Repeat layering with remaining tomatoes, garlic, basil and cheese mixture.
  • Combine the Panko crumbs, Parmesan and melted butter and mix well. Sprinkle over the top of the pie.
  • Bake in the 350 degree oven until the cheese mixture is melted and bubbling and the pie crust and topping is a golden brown, about 30 minutes.
  • Serve warm or at room temperature.


I used my favorite crust with lard and butter but use whatever works for you.
I always keep a supply of Pillsbury crusts in the freezer; sometimes a last minute urge can't be met with a homemade crust and I think the crusts that are rolled and that fit into your own pie pan are the best option for a pre-made crust..


Serving: 1 | Calories: 386kcal | Carbohydrates: 31g | Protein: 11g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 32mg | Sodium: 1268mg | Fiber: 2g | Sugar: 6g