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an overhead of a baked tomato pie with fresh basil.
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4.80 from 5 votes

Ricotta Tomato Pie From Scratch

With fresh homemade ricotta cheese and a homemade pie crust, you can make a rich, savory Ricotta Tomato Pie From Scratch!
Course Main Course
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 340kcal
Author Tracy



Pie Crust

  • 1/2 cup butter one stick - room temperature
  • 1 1/4 cup flour
  • pinch salt
  • 1-2 tablespoons cold water


  • 2 cups fresh ricotta cheese
  • 1 cup Parmesan Cheese grated
  • 1 egg
  • 2 tablespoons fresh basil minced
  • 2-4 roma tomatoes sliced thin
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper


  • Pre-heat oven to 350 degrees.
  • In a medium sized bowl, add flour and salt. Cut in butter with a pastry cutter until a crumbly dough is formed. Add water and mix until a dough forms. Knead until a smooth dough forms.
  • Roll dough out and fit to a pie pan. Trim edges to fit pan and then pierce with fork multiple times.
  • Blind Bake in oven for 10 minutes and set aside.
  • Meanwhile, in a large bowl, add cheeses, basil, egg, and salt and pepper. Mix well.
  • Add cheese mixture to pie crust and layer tomato slices in an even layer circle. Top with additional fresh basil.
  • Bake for 45 minutes, let cool and serve.


Calories: 340kcal | Carbohydrates: 18g | Protein: 14g | Fat: 23g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 362mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 911IU | Vitamin C: 2mg | Calcium: 287mg | Iron: 1mg