Italian Ricotta Tomato Pie
Transform your dinner table with the rustic elegance of Italian Ricotta Tomato Pie, a savory masterpiece that combines creamy ricotta, tangy Parmesan, and vibrant fresh herbs encased in a buttery homemade crust. This recipe celebrates the simplicity of classic Italian flavors, layering juicy, caramelized tomatoes atop a rich, garlicky ricotta filling for a perfect balance of freshness and indulgence. With its golden, flaky crust and stunning tomato topping, this pie is ideal for brunch gatherings, a light lunch, or even Meatless Mondays. Serve it warm or at room temperature, and garnish with fresh basil for a final touch of Mediterranean charm. Easy to prepare yet deliciously gourmet, this dish is a must-try for any lover of Italian cuisine!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 170 grams unsalted butter (cold, cubed)
- 60 milliliters ice water
- 450 grams whole-milk ricotta cheese
- 50 grams Parmesan cheese (grated)
- 2 pieces large eggs
- 2 cloves garlic (minced)
- 10 grams fresh basil leaves (chopped)
- 5 grams fresh oregano leaves (chopped)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 300 grams ripe tomatoes (sliced, seeds removed)
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled pie dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trimming and crimping the edges as needed. Prick the bottom with a fork and refrigerate for 10 minutes.
Line the chilled dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
In a medium mixing bowl, whisk together the ricotta cheese, grated Parmesan, eggs, minced garlic, chopped basil, oregano, 1/2 teaspoon of salt, and black pepper until smooth and well combined.
Spread the ricotta mixture evenly into the pre-baked crust. Arrange the sliced tomatoes on top of the ricotta mixture, overlapping slightly if needed.
Drizzle the tomatoes with olive oil and sprinkle with a pinch of salt and freshly ground black pepper.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the tomatoes are slightly caramelized.
Allow the pie to cool for 10 minutes before slicing. Garnish with additional fresh basil leaves if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 138.1 g | 690% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.7 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1698 mg | 131% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
