Fresh Italian Tomato Pie
I hit ONE MILLION followers on Instagramโฆ and I knew I had to celebrate with something extra special. So I finally shared one of my all-time favoritesโmy Fresh Italian Tomato Pie. Itโs rustic, creamy, buttery, and packed with late-summer flavor. This pie starts with a golden, flaky crust, then gets layered with juicy heirloom tomatoes, a rich ricotta-Boursin filling, and ribbons of fresh mozzarella. I mix in sautรฉed onions, garlic, herbs, and green onions for that Italian flair, then finish it with a tangy mayo-cheese topping that bakes up beautifully. Whether you serve it warm or let it rest for that perfect slice, this tomato pie is a celebration of everything I loveโflavor, simplicity, and YOU. Thank you for being here and making my recipes part of your homes. This oneโs for us. If you’re looking for more pie recipes you can click here!
Docking the crust (aka poking holes with a fork) helps prevent it from puffing up while pre-bakingโso it stays nice and flat.
This white scalloped pie plate makes the pie look extra gorgeous. The fluted edges give it that rustic, summery, Italian lookโand the way this pie sets up in this dish? Perfection.
๐ How to Store Leftovers
Store in an airtight container for 3-5 days.
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๐ฅ Items Featured in the Video
๐ More Delicious Pie Recipes
๐ง Tips & Tricks
- Want to keep it egg-free? Let the pie cool for 1 hour before slicing.
- Want to slice it hot? Add 1 egg to the filling mixture before baking.
- Salt and rest for 30 min, then blot dry.
- For extra insurance, roast the slices at 350ยฐF for 10โ15 minutes to reduce moisture.
- Cover crust edges with foil while baking.
- Leave the center exposed so that topping gets golden and bubbly (not burnt).
- This recipe makes one extra-loaded pie OR you can divide the filling between two crusts for two slightly thinner pies. I actually made two pies with it!
๐ค Common Questions
Yes! This pie is actuallyย betterย when made in advance. Assemble and bake it fully, then let it cool and refrigerate. When ready to serve, enjoy it cold, at room temperature, or reheat gently in a 300ยฐF oven until warmed through.
Tomatoes hold a lot of water, so it’s key to salt them and let them rest on paper towels for at least 30 minutes. Blotting them well removes excess moisture, helping the pie stay creamyโnot wateryโafter baking.
Fresh Italian Tomato Pie
Ingredients
Method
- Preheat the oven to 450ยฐF. Roll out the pie crust and press it into the dish. Prick holes in the bottom with a fork. To make extra sure your pie crust doesn't puff up add a piece of parchment paper the size of the bottom of the pie plat on top of the crust and weigh it down with dried beans
- Bake the crust at 450ยฐF for 7โ8 minutes, then remove and set aside.
- Slice the tomatoes and place them on paper towels. Salt generously and let sit for 30 minutes to release moisture. Blot well with paper towels.
- Sautรฉ onion in olive oil until soft. Add jarlic and cook 1 more minute. Let cool slightly.
- In a bowl, combine ricotta, Boursin, sautรฉed onion/garlic, half the green onions and parsley, salt, and pepper.
- Optional: Add 1 egg if you prefer a firmer pie and plan to slice/serve hot.
- Spread the ricotta mixture over the crust.
- Layer with tomato slices.
- Add torn fresh mozzarella.
- Sprinkle with more green onion and parsley.
- Repeat layers, ending with tomato and mozzarella.
- Mix mayo and shredded mozzarella in a small bowl. Gently dollop and spread over the top.
- Wrap foil strips just around the edges of the crust to prevent burning. Leave the center exposed.
- Bake uncovered at 375ยฐF for 35โ40 minutes until bubbly and golden on top.
- Let the pie cool at room temperature for at least 1 hour before slicing to help it set up and hold together.
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