Fresh Italian Tomato Pie

Melissa Jo

No ratings yet

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.

Print Recipe Email The Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 people

Course: Appetizer

Cuisine: Italian

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

Method

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.