This Heirloom Tomato Pie with Ricotta and Bacon is the ultimate way to show off beautiful tomatoes. With a flaky homemade crust, a creamy ricotta-Parmesan filling, smoky bacon, and a layer of fresh basil pesto, it’s savory, colorful, and full of flavor. Topped with vibrant heirloom tomatoes, this pie is elegant enough for brunch but easy enough for a weeknight dinner. Serve it warm or at room temperature with a crisp green salad and watch it disappear slice by slice.

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There are a few recipes that just scream summer to me (yes, I am still clinging to the last warm days 🙂 ), and a Tomato Pie with Heirloom Tomatoes, Ricotta, and Bacon is one of them. If you’ve ever sliced into a perfectly ripe heirloom tomato – deep red, golden yellow, or marbled with shades of green and purple – you know exactly what I’m talking about. Their flavor is bold, sweet, and a little tangy, and it feels like capturing sunshine on a plate.

This tart is more than just a way to use fresh tomatoes – it’s a celebration of seasonal produce, layered with creamy ricotta, smoky bacon, and a buttery homemade crust that flakes beautifully with every bite. The secret ingredient that ties everything together? A generous swipe of basil pesto on the base, which infuses the pie with herbaceous flavor from the very first bite.

Whether you’re looking for a show-stopping brunch recipe, a light early dinner idea, or a dish to bring to a summer gathering, this savory tomato tart hits the sweet spot. It’s elegant but approachable, rustic but elevated, and versatile enough to serve warm, room temperature, or even chilled the next day (if it lasts that long).

In this post, I’ll walk you through every step of the recipe, share some helpful tips to get the flakiest crust and juiciest tomato topping, and give you some fun variations if you want to make this your own!

Why You’ll Love This Heirloom Tomato Pie

There are a lot of tomato pies and tarts out there, but this one has a few elements that set it apart:

The crust – A simple, homemade pastry that’s buttery and golden. It holds up beautifully against the juicy filling, thanks to a few key tricks I’ll share.
The filling – Creamy ricotta and Parmesan give the tart body, while eggs help set it into a custardy texture. Crispy bacon adds that smoky depth we all love.
The tomatoes – Heirloom tomatoes are the star of the show, and salting/draining them before baking ensures the pie doesn’t turn soggy.
The flavor layering – A spread of basil pesto under the cheese mixture gives every bite a burst of freshness, tying the entire tart together.

This combination makes for a dish that feels indulgent without being heavy. It’s the perfect way to let summer tomatoes shine.

The Importance of Using Heirloom Tomatoes

You could make this tart with any ripe tomato, but heirlooms bring something special. Unlike standard grocery store tomatoes, heirlooms are grown for flavor rather than uniformity. They come in a rainbow of colors – ruby red, golden yellow, even purple-black – and each variety has its own distinct taste profile. Some are sweet and almost fruity, others tangy and savory.

Using a mix of colors also makes the tart extra beautiful. When you arrange the slices on top, you get a mosaic effect that looks like edible stained glass. It’s one of those recipes that requires almost no effort to look impressive – because the ingredients do the work for you.

Tip: When choosing heirloom tomatoes, go for ones that feel heavy for their size and have a little give when pressed gently. Avoid overly soft or watery ones, as they’ll release too much liquid in the tart.

Golden baked heirloom tomato pie with ricotta, bacon, and basil pesto, topped with roasted red and yellow tomato slices and fresh herbs

How to Prevent a Soggy Tomato Pie

This is the number one question when it comes to tomato tarts: How do I keep my crust from getting soggy? Nobody wants a pie that falls apart because the tomatoes released all their juices into the base.

Here are my best tricks:

Salt the tomatoes first. After slicing, sprinkle both sides with salt and let them rest on paper towels for about 20 minutes. This draws out excess liquid. Pat dry before adding to the tart.
Pre-bake the crust. Blind baking ensures the crust has structure before the filling goes in. Don’t skip this step.
Layer with pesto. The spread of basil pesto acts as a flavor booster and a barrier, helping protect the crust from excess moisture.
Use full-fat ricotta. It has less water than low-fat ricotta and gives the tart a creamier consistency.

With these tips, you’ll get a crisp crust, creamy filling, and perfectly juicy tomato topping every time.

Step-by-Step: Making the Crust

This crust is simple but makes all the difference. It’s buttery, flaky, and sturdy enough to hold the filling without getting tough.

The key is keeping everything cold. Cold butter and ice water help create pockets of steam as the tart bakes, which leads to those flaky layers we all love.

Pulse flour, butter, salt, and sugar in a food processor until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough just comes together. Don’t overmix – you want visible specks of butter in the dough.
Press the dough into a tart pan with a removable bottom. Use the heel of your hand rather than fingertips to avoid warming the butter.
Freeze before baking. This helps prevent shrinkage.
Bake with parchment and pie weights until lightly golden, then cool.

This step alone makes the tart feel like something from a French bakery. It’s rustic yet refined.

Building the Filling

The filling is where creamy meets smoky. Ricotta and Parmesan bring creaminess and depth, eggs bind everything together, and bacon adds just the right amount of savory crunch.

Here’s what I love most about it: it’s simple. You whisk everything together in a bowl – no complicated steps – and it transforms into this custardy layer that balances beautifully with the fresh tomatoes.

For the best results:

Grate your own Parmesan. Pre-grated cheese has anti-caking agents that affect texture and melt.
Cook your bacon until really crispy before chopping. The crisp texture holds up better when baked.
Don’t skimp on seasoning – add enough salt and pepper so the ricotta mixture is flavorful on its own.

Mixing ricotta cheese, Parmesan, eggs, and crispy bacon in a glass bowl for savory heirloom tomato pie filling

Spreading fresh basil pesto over pre-baked tart crust as the first layer for heirloom tomato pie with ricotta and bacon

Assembling the Tomato Pie

Once the crust is baked and cooled, and your tomatoes are drained, it’s time to put everything together.

Spread a layer of basil pesto on the crust.
Spoon in the ricotta-Parmesan-bacon mixture and spread evenly.
Arrange the tomato slices on top like a mosaic, overlapping slightly.
Bake until the filling is set and the tomatoes look slightly blistered.

When it comes out of the oven, garnish with fresh basil leaves for a pop of green and extra fragrance.

Colorful heirloom tomato slices, red and yellow, layered over ricotta and bacon filling inside tart crust

Serving Suggestions

This tart is incredibly versatile. I love it served slightly warm with a fresh green salad on the side – something light and crisp, maybe with a lemony vinaigrette. It also pairs beautifully with a chilled glass of white wine or rosé.

For brunch, serve it alongside scrambled eggs, smoked salmon, or a fruit platter. For dinner, pair with grilled chicken or a simple arugula salad. And if you’re lucky enough to have leftovers, it makes a fantastic lunch the next day.

Variations to Try

Once you master this recipe, there are so many directions you can take it. A few ideas:

Vegetarian Tomato Tart: Skip the bacon and add caramelized onions for sweetness.
Goat Cheese Swap: Replace the ricotta with goat cheese for a tangier flavor.
Mediterranean Twist: Add olives, sun-dried tomatoes, or roasted red peppers.
Cheddar & Tomato Pie: A Southern classic – swap ricotta for sharp cheddar.

Each variation gives the tart a whole new personality.

Make-Ahead & Storage Tips

One of my favorite things about this tart is that it can be made in stages:

The crust can be made and frozen unbaked for up to a month.
The whole tart can be baked a day ahead and served at room temperature.
Leftovers keep well in the fridge for 2–3 days. Reheat in the oven to crisp the crust.

This makes it a perfect option for entertaining. You can prepare most of it ahead, then bake and serve when guests arrive.

Final Thoughts

This Heirloom Tomato Pie with Ricotta and Bacon is one of those recipes that bridges the gap between comfort food and elegance. It feels indulgent but fresh, and it’s guaranteed to impress whether you’re serving it to family, friends, or just treating yourself.

Every bite is a little celebration of summer: flaky pastry, creamy cheese, smoky bacon, and those jewel-toned heirloom tomatoes that make it all come alive.

If you try this heirloom tomato pie recipe, let me know how it turned out – I’d love to hear if you made it as written or added your own twist. Either way, I promise this savory tomato tart will become a new seasonal favorite.

More Recipes to Try:

Burrata with Roasted Tomatoes

Fresh Mozzarella and Tomato Toast with Herb-Garlic Olive Oil

Cheesy Roasted Tomato Toast

Garlic & Tomato Confit Burrata Toast

Roasted Tomato and Labneh Toast with Garlic & Oregano