Savory Tomato Pie

October  4, 2022
0 Ratings
Photo by Rebecca Morales
  • Serves 8
Author Notes

This pie is the perfect side dish or a main course served with an arugula herb salad! —Rebecca Morales

What You'll Need
  • Rosemary Crust
  • 1 1/4 cups AP flour
  • 6 tablespoons unsalted Butter (1 Stick) chilled and cubed
  • 3 tablespoons Vegetable Shortening chilled and cubed
  • 5 tablespoons ice cold Cream
  • 2 teaspoons chopped Rosemary
  • 1 teaspoon Salt
  • Dash Black pepper
  • Tomato Pie
  • 3 Large Heirloom Tomatoes
  • 1/2 cup Ricotta
  • 1/4 cup Mayo
  • 1 egg
  • 1/2 cup Mozzarella
  • 1/4 cup Parmesan
  • 2 cobs of corn (kernels removed from cob)
  • 3 cloves roasted garlic
  • 1 handful Basil
  • 5-7 sprigs chives
  • 1 teaspoon red pepper flakes
  • Salt and Pepper
  1. Rosemary Crust
  2. In food processor, pulse all ingredients, except cream, until it has a crumbly texture.
  3. Add cream 1 tablespoon at a time until the dough is fully formed. Add more cream if necessary (water or milk can be used in this step). Form dough into a disk, and cover with plastic wrap. Refrigerate dough for at least one hour.
  1. Tomato Pie
  2. Preheat oven to 350 degrees. Roll out pie dough and place in 9" pie pan. Crimp edges. Bake crust 15-20 min or until crust is a light golden color.
  3. While crust is baking, thinly slice tomatoes, salt and place on paper towels to remove excess moisture.
  4. In a large bowl, combine ricotta, mayo, chives, red pepper flakes, garlic, corn, mozzarella and half of Parmesan. Add salt and pepper to taste. Incorporate egg last so mixture can be tasted so not to over-salt. Fold in corn kernels.
  5. Once crust is par-baked and cooled slightly you can assemble pie. Begin with cheese mixture then cover with tomatoes and add a liberal sprinkle of basil chiffonade over each layer of tomatoes. For the final layer, sprinkle basil first then add tomatoes and Parmesan.
  6. Bake pie at 350 for 30 minutes until filling is bubbling and set. Allow to cool slightly before serving.

See what other Food52ers are saying.

  • Susan Guillory
    Susan Guillory
  • Rebecca Morales
    Rebecca Morales

2 Reviews

Rebecca M. June 5, 2017
Thanks for pointing that out Susan! I added it to ricotta mixture, but sprinkling over the top with the Parmesan works too. I'm so glad you liked it.
Susan G. June 5, 2017
The mozzarella seems to have disappeared from the recipe, though it's in the ingredients. I added it with the parmesan, and it turned out great!