Summer brought us fresh tomatoes at the farmer’s market. The tomatoes were ripe and juicy. Their colors were bright and fresh.

Herbs filled the air with their smell. This smell made me think of Tomato Ricotta Pie. It’s a dish that uses fresh tomatoes and herbs.

This pie has a flaky crust. It’s filled with creamy ricotta and fresh herbs. It’s a favorite in my kitchen.

It started as a craving. Now, it’s a recipe I love to share. It’s easy to make for any event!

Why You’ll Love This Tomato Ricotta Pie Recipe

If you love bright flavors and easy recipes, you’ll adore my Tomato Ricotta Pie. It mixes creamy ricotta with juicy tomatoes. This mix is a perfect blend of rich and fresh.

Using fresh tomatoes from the garden makes it even better. It becomes a favorite dish for me in summer.

This recipe is super easy to make. I can make the Best Tomato Ricotta Pie quickly. It’s great for brunch, lunch, or as an appetizer.

Everyone loves it when they try it. It’s a favorite in my kitchen.

Ingredients for a Delightful Tomato Ricotta Pie

To make a Fresh Tomato Ricotta Pie, you need simple yet tasty ingredients. Start with 1 cup of creamy whole milk ricotta cheese. This cheese makes the pie rich and smooth. You also need 1 large egg for the right texture.

For the cheese mix, use grated Parmesan and shredded Gruyere. These cheeses add amazing flavors. Fresh herbs like basil or parsley make it even better. The ripe tomatoes add color and a juicy taste.

Using a pre-baked crust makes the pie easy to make. Here’s a list of what you need:

Ingredient	Quantity
Whole Milk Ricotta Cheese	1 cup
Large Egg	1
Grated Parmesan Cheese	1/2 cup
Shredded Gruyere Cheese	1/2 cup
Fresh Basil or Parsley	1/4 cup
Ripe Tomatoes	2-3 (sliced)
Pre-baked Pie Crust	1

This mix of ingredients makes a dish that’s both beautiful and tasty. It’s sure to please everyone at your table. Happy cooking!

Making the Perfect Tomato Ricotta Pie: Step-by-Step Instructions

Making a perfect Tomato Ricotta Pie is simple. My Easy Tomato Ricotta Pie Recipe makes it easy to impress everyone. First, I preheat my oven to 350°F. This makes sure the pie cooks well.

Then, I mix ricotta cheese, an egg, Parmesan cheese, salt, and pepper in a bowl. This mix is the base of my pie. I put it in a pie crust and spread it out.

Next, I add thinly sliced tomatoes on top. For extra flavor, I sprinkle Gruyere and Parmesan cheese. The cheese melts and makes a golden crust.

I bake the pie for 30-45 minutes. I watch it until the tomatoes are soft and the cheese is golden. After baking, I let it cool a bit. Then, I add fresh herbs on top.

By following these steps, you’ll have a beautiful pie ready to serve. It’s easy to make and always a hit!

Serving Tips for Your Tomato Ricotta Pie

Serving Tomato Ricotta Pie warm makes it taste even better. Let it cool for a few minutes before you slice it. This way, the filling stays creamy and doesn’t fall apart.

Pairing it with a fresh green salad or a light side dish is a great idea. It balances the creamy richness of the pie perfectly.

For a special touch, serve it with a chilled white wine. A dry Riesling or light Pinot Grigio works well. These wines match the pie’s savory flavors.

Adding fresh herbs like basil or parsley on top is a good idea. They add color and a fresh aroma that makes each bite exciting.

Here are a few Tomato Ricotta Pie Tips to keep in mind:

• Slice the pie into wedges for an appealing presentation.
• Consider drizzling a balsamic reduction over individual slices for an extra layer of flavor.
• Top with a sprinkle of grated Parmesan cheese right before serving for added richness.

Following these serving practices makes every meal with Tomato Ricotta Pie special.

Storage Tips: How to Keep Your Tomato Ricotta Pie Fresh

If I have leftover Tomato Ricotta Pie, I store it right. I let it cool down first. Then, I put it in an airtight container.

This keeps it fresh for up to three days. It’s great for enjoying later.

Freezing is also a good choice. I wrap it in plastic wrap and then in foil. This keeps it from getting freezer burn.

It stays tasty for up to two months in the freezer.

To eat it again, I thaw it in the fridge overnight. Then, I warm it up in the oven. This way, it tastes like it’s just made.

Storage Method	Duration	Tips
Refrigeration	Up to 3 days	Transfer to an airtight container
Freezing	Up to 2 months	Wrap tightly in plastic wrap and foil
Thawing	Overnight in the refrigerator	Reheat in the oven before serving

These tips help me keep my Tomato Ricotta Pie fresh. I can enjoy it whenever I want!

Why This Recipe is a Must-Try

My Tomato Ricotta Pie is special. It’s a dish that will make your table shine. It’s perfect for any gathering or a cozy night at home. It’s easy to make, great for all cooks.

This pie is versatile. You can use fresh garden tomatoes or the best store-bought ones. Either way, it’s a delicious pie that feels like home. It will make everyone happy at dinner.

The mix of creamy ricotta and tangy tomatoes is amazing. It goes well with many sides. It’s a favorite in my kitchen, always getting great feedback. Try making this pie. It will make any meal special.