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.
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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