Fresh Italian Tomato Pie
I hit ONE MILLION followers on Instagram… and I knew I had to celebrate with something extra special. So I finally shared one of my all-time favorites—my Fresh Italian Tomato Pie. It’s 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 sautéed 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 love—flavor, simplicity, and YOU. Thank you for being here and making my recipes part of your homes. This one’s 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-baking—so 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 look—and the way this pie sets up in this dish? Perfection.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
🗒 More Delicious Pie Recipes
🧠 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 350°F for 10–15 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!
🤔 Common Questions
Yes! This pie is actually better 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 300°F 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 creamy—not watery—after baking.
Fresh Italian Tomato Pie
Ingredients
For the crust:
- 1 refrigerated Pillsbury pie crust or homemade (two pie crusts if you're making two pies or one if you're making one piled high pie; I made two.
For the filling:
- 3-5 large heirloom tomatoes sliced thick
- Salt and paper towels to draw out moisture
- 1 cup whole milk ricotta cheese
- 1 package 5.2 oz Boursin garlic & herb cheese
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 1 tbsp jarlic or 2 cloves garlic, minced
- ¼ cup chopped fresh green onions
- ¼ cup chopped fresh parsley
- Fresh mozzarella torn into pieces (about 6–8 oz)
- Salt and black pepper to taste
- Optional: 1 large egg – for a firmer filling if serving hot
For the topping:
- ½ cup shredded mozzarella cheese
- 2 tbsp mayonnaise
- Optional: extra green onion or parsley for garnish
Instructions
- Preheat the oven to 450°F. 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 450°F for 7–8 minutes, then remove and set aside.
Prep the tomatoes.
- 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.
Make the ricotta-Boursin mixture.
- Sauté onion in olive oil until soft. Add jarlic and cook 1 more minute. Let cool slightly.
- In a bowl, combine ricotta, Boursin, sautéed 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.
Layer the pie.
- 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.
Top it off.
- Mix mayo and shredded mozzarella in a small bowl. Gently dollop and spread over the top.
Foil the crust.
- Wrap foil strips just around the edges of the crust to prevent burning. Leave the center exposed.
Bake.
- Bake uncovered at 375°F for 35–40 minutes until bubbly and golden on top.
Cool it down.
- Let the pie cool at room temperature for at least 1 hour before slicing to help it set up and hold together.
Video
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