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Ricotta Tomato Pie with Thyme and Parmesean

In our riff on the traditionally southern tomato pie, we decided to truly make the tomatoes the center of the show. Many recipes include strong cheeses and basil, but we wanted to showcase the brightness and sweetness of the tomato. Great on it's own, this pie also pairs well with a poached egg and makes for a marvelous breakfast. The tender center is a perfect contrast to the flaky and crisp crust. We suggest placing your pie on the lowest possible rack of your oven to ensure that the bottom of the crust cooks thoroughly.  

Serves: 8
Time: about 1.5 hours

Product Description


Ricotta Tomato Pie with Thyme and Parmesean
Serves 8

1 1/2 cups all purpose flour
1/4 tsp, plus pinch, kosher salt, divded
1/2 tsp sugar
9 tbsp butter, chilled, cut into ¼ inch cubes
1/3 to 1/2 cups ice water
6 cups tomatoes, sliced thinly
3/4 cup of fresh ricotta
2 eggs
1/2 tsp red chili flakes
1/4 tsp fresh thyme
Pepper to taste
1/4 cup parmesan

1. Preheat oven to 375. Combine flour, 1/4 teaspoon kosher salt, and sugar in mixing bowl. Whisk to evenly distribute the ingredients.
2. Cut butter into flour mixture with clean hands or a pastry cutter until the mixture resembles coarse breadcrumbs. Slowly add water until mixture just comes together. (Depending on the humidity and flour your dough will need more or less water.) Add water until mixture just comes together. Be careful not to overwork the dough. Place in fridge for at least 30 minutes.
3. In a separate bowl mix ricotta, 1 egg, chili flakes, fresh thyme, salt, and pepper together. Slice tomatoes.
4. Spread a thin layer of flour across your work surface and roll out the dough to ⅙ of an inch. Carefully transfer into pie dish. Put down ⅓ of ricotta and spread evenly over the bottom of the pie dough. Arrange ⅓ of tomatoes into even layers in the dish. Repeat with ½ of ricotta and ½ of tomatoes. Spread remaining ricotta evenly and place final single layer of tomatoes. Fold any excess dough over the filling and toward the middle of the pie. Whisk remaining egg onto the top of the pie dough to create a golden crust and sprinkle parmesan cheese over the egg wash.
5. Place into oven until set and crust is golden brown, about 45 minutes. Serve warm.

Additional Information

Additional Information

SKU tomato-pie


Excellent addition to our summer tomato recipes!Review by CJ's Kitchen
We really loved this! The ricotta filling mixture is SO good! Just the right amount of red pepper bite for us. Loved the thyme because we're getting a little tired of basil with most of our other tomato recipes. Really liked the folded, golden crust with parmesan (actually, we put parmesan over the top of the whole pie, not just the crust). The only thing we'd do differently is to slice the tomatoes and let them drain a bit before putting them in the pie (we picked them a few days ago from our garden and they're really juicy!).

We'll look back to BK for more excellent recipes! (Posted on 9/4/2016)

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