Unlike the classic Southern version of tomato pie, which relies on mayonnaise and Cheddar cheese, this colorful pie gets its creamy texture and savory flavor from herb-speckled ricotta and Parmigiano-Reggiano cheese. A simple stir-together olive oil dough is patted into the tart pan--no rolling pin required. Look for heirloom tomatoes in a variety of colors and sizes for the prettiest and tastiest pie. Serve this tart with a simple green salad for brunch, lunch or light dinner. Source: Eatingwell.com May 2019

Olivia Taylor




Instructions Checklist
  • To prepare crust: Preheat oven to 375 degrees F. Coat a 9-inch removable-bottom tart pan with cooking spray. Combine pastry flour, all-purpose flour, salt and pepper in a large bowl. Combine oil and ice water in a small bowl; drizzle over the flour mixture. Toss with a fork until the dough is crumbly and sandy. (Add another 1 to 2 teaspoons ice water if the dough is too dry; it should hold together when you pinch a small piece between your fingers.) Press the dough into the bottom and up the sides of the prepared pan.

  • Bake the crust until golden, about 20 minutes. (It might crack and that's OK.) Remove from oven and cool completely on a wire rack, about 20 minutes.

  • Reduce oven temperature to 350 degrees F.

  • Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into 1/4-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with 1/2 teaspoon salt; let stand for 20 minutes. Pat the tomato slices dry with paper towels.

  • Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic and the remaining 1/4 teaspoon salt in a medium bowl. Spread half of the cheese mixture in the cooled crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat the layers once.

  • Bake the pie until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired.


Equipment: 9-inch removable-bottom tart pan

Nutrition Facts

312 calories; total fat 15.1g 23% DV; saturated fat 4.2g; cholesterol 47mg 16% DV; sodium 510mg 20% DV; potassium 503mg 14% DV; carbohydrates 32.6g 11% DV; fiber 4.1g 16% DV; sugar 5g; protein 11.5g 23% DV; exchange other carbs 2; vitamin a iu 1813IU; vitamin c 25mg; folate 83mcg; calcium 171mg; iron 2mg; magnesium 33mg; thiaminmg.