Tomato-Basil Ricotta Pie

If you’re looking for a recipe that gives a twist to the traditional tomato pie, you’ve come to the right place. The base of this delicious tomato-basil ricotta pie is a creamy and vibrant green pesto made with fresh basil, arugula, ricotta and Parmesan. Tender tomato slices cover the filling, sealing it between the crispy layers of puff pastry. You won’t regret diving into this explosion of fresh summer flavors—your taste buds and eyes will thank you.

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For my healthy version of tomato pie I wanted to avoid processed ingredients and additives as much as possible. Therefore, the pesto is completely homemade, using fresh herbs and nutritious cheeses like ricotta and Parmesan. The result is a wholesome meal or appetizer, that’s perfect for sharing with family and friends. Its simplicity and ease of preparation make it the ideal choice to hit gatherings, potlucks or casual get-togethers. Additionally, you can enjoy this tomato-basil ricotta pie hot or cold, making it convenient for leftovers the next day.

The origins of tomato pie are rooted in Southern cuisine, particularly in North Carolina and Georgia, where fresh local ingredients are highly valued. This recipe initially emerged as a way to use the abundance of homegrown summer tomatoes. For a long time, the dish was associated with farmhouse and rural cooking, where people experimented with seasonal produce. Early tomato pies featured a tomato-based filling with various seasonings and cheeses. Over time, the recipe has evolved, and modern versions might include onions, bacon, herbs, and different types of cheese, making it even richer.

Personally, I like to eat my tomato-basil ricotta pie with a side of green salad seasoned with vinaigrette. It’s an easy and nutritious light meal idea that pleases both adults and kids. Alternatively, you can pair the dish with a vegetable soup to make it a comforting meal.

Ingredients for the tomato and ricotta pie

• Basil: it provides depth and brightness to the ricotta pesto, balancing the richness of the cheeses and the acidity of the tomatoes. The aroma of basil evokes a sense of freshness and offers a delightful fragrance. Additionally, this ingredient contributes a vibrant green color that contrasts nicely with the red tomatoes and the golden crust. Finally, basil’s health benefits include anti-inflammatory and antioxidant properties.

• Arugula: it adds a peppery and bitter flavor to the ricotta and basil pesto, while also contributing also to its texture with a leafy substance that is very pleasing to the taste. Arugula is packed with vitamins and minerals, including calcium and iron, which enhance the overall nutritional profile of the pesto.

• Garlic: the robust taste of this ingredients imparts a pungent flavor to the ricotta and basil pesto. This sharpness balances the richness of ricotta and parmesan, as well as the peppery notes of arugula. The health benefits of garlic are well known, including immune system support and anti-inflammatory effects. Additionally, garlic is a key ingredient in many pesto recipes because it evokes authenticity to the flavor.

• Pine nuts: they add smoothness to the pesto’s texture, making it more velvety. Pine nuts have a buttery flavor that, when mixed with cheeses and herbs, provides richness to the sauce. Additionally, they are rich in healthy fats, protein, fiber and minerals such as magnesium. This nutritional profile enhances the beneficial properties of the tomato-basil ricotta pie. Finally, pine nuts serve as an important binding agent, helping to emulsify and maintain the pesto’s thick consistency.

• Ricotta: this cheese is very creamy and smooth, making it perfect for creating a velvety pesto. Ricotta has a slightly sweet flavor that complements and balances the more intense flavors, such as garlic and arugula. Additionally, the moisture in ricotta helps prevent the filling from drying out during baking, ensuring a tender texture in the tomato pie. Finally, ricotta is a good source of protein and calcium.

• Parmesan: it adds a nutty flavor that complements the sweetness of the ricotta and the mildness of the basil and arugula. Parmesan has a grainy texture, that enhances the mouthfeel and makes the pesto more satisfying. Its natural saltiness means we don’t need to add extra salt to the basil and ricotta sauce. Additionally, the protein and calcium content in Parmesan contributes to the nutritional profile of the tomato pie.

• Tomatoes: they bring a fresh and tangy flavor that balances the richness of the cheeses and the pesto. Their natural acidity of the tomatoes complements the creamy and nutty elements of the pie. Moreover, the juiciness of the tomatoes provides moisture, preventing the pie from becoming dry. Visually, these red tomato slices add a vibrant and bright color that contrast beautifully with the golden crust and green pesto.

• Olive oil: oil adds a fruity richness that boosts the overall flavor of the pesto, helping to bring out all the other flavors. Olive oil contributes to the smooth texture of the ricotta basil sauce, making it easier to spread and blend. Additionally, this ingredient adds moisture to the tomato-basil ricotta filling. Finally, olive oil is a healthy fat, known for its heart-healthy benefits.

• Lemon juice: this ingredient adds a fresh, zesty touch that balances the richness of the cheeses and pine nuts, preventing the pesto from feeling too oily or dense. The lemon’s acidity enhances the herbal notes of the basil and arugula, making the greens taste more vibrant.

• Puff pastry: I use pre-bought puff pastry to save time, but you can make this tomato-basil ricotta pie with a homemade base from scratch. Puff pastry is light and buttery, perfectly contrasting with the soft texture of the tomatoes and the juiciness of the ricotta filling. Additionally, it provides sturdy support for the ingredients, holding the pie together. Finally, when baked, the puff pastry becomes golden and crispy, adding a delightful crunch.

Find the complete recipe with measurements below.

How to prepare the vegetarian tomato pie

Wash the basil leaves and arugula,  then pat them dry. In a bowl (or food processor), using a immersion blender, mix together the basil, parmesan cheese, garlic, pine nuts, ricotta, arugula. While blending, slowly incorporate the olive oil to combine and make the pesto smooth. Finally, add lemon juice and season with salt and pepper.

Slice the tomatoes into rounds, they have to be a bit thick, and lay them on paper towel sprinkled with salt to dry them out, for about 10-15 minutes.

Roll out the puff pastry on a round baking dish and dock with a fork to prevent puffing.

Spread the ricotta and basil pesto on the base of the puff pastry.

Arrange the tomatoes on top and sprinkle with thyme.

Fold the edges of the pie crust inward to contain the filling.

Brush the egg over the crust and bake for 30 minutes in the oven at 200*C, until is golden.

My tips for the healthy tomato and basil pie

• Choose ripe but firm tomatoes to prevent them from becoming too watery in the pie.

• Keep the puff pastry in the fridge until you’re ready to use it, as this ensures a crisp crust.

• Spread the ricotta and basil pesto evenly over the pastry base, but be sure to leave some space around the edges that will be folded inward once the pie is finished.

• When arranging the tomatoes slices, place them in a single layer without overlapping too much. Overlapping can release moisture and make the pie soggy.

• After baking, let the pie rest before slicing to make it easier to cut.

• For extra flavor, add fresh herbs like basil or thyme on top of the pie before serving. This will add a pleasant herbaceous note.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!