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Heirloom tomato pie with red and yellow tomato slices, creamy ricotta filling, and golden flaky crust being cut, with fresh basil and tomatoes in the background

Tomato Pie with Heirloom Tomatoes, Ricotta & Bacon

Flaky crust, creamy ricotta-Parmesan filling, smoky bacon, and a layer of basil pesto come together in this savory heirloom tomato pie. Topped with juicy heirloom tomato slices, it’s the perfect dish for brunch, dinner, or summer entertaining.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chill/Drain time 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Appetizer, lunch
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • 1 ½ cups all-purpose flour
  • 1 tbsp unsalted butter cold, cut into small pieces
  • ½ tsp salt
  • ½ tsp sugar
  • 3-5 tbsp ice water
For the Tart:
  • 1/2 cup basil pesto
  • 2 large heirloom tomatoes sliced
  • 1 cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1 tsp garlic powder
  • ⅓ cup bacon crumbs or 2–3 strips cooked, cooled, and chopped
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. In a food processor, pulse flour, butter, salt, and sugar until coarse crumbs form. Add water gradually until dough comes together. Press into a 10-inch tart pan, freeze 30 minutes.
  2. Preheat oven to 400°F. Cover crust with parchment and pie weights. Bake 20 minutes, then cool.
  3. Slice tomatoes, sprinkle with salt, and rest on paper towels 20 minutes. Pat dry.
  4. In a bowl, mix ricotta, Parmesan, eggs, bacon, salt, garlic powder and pepper.
  5. Spread pesto on crust, then add ricotta mixture. Arrange tomato slices on top.
  6. Bake at 375°F for 50 minutes, until set. Garnish with fresh basil.
  7. Serve warm or at room temperature.

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