Fresh Tomato Pie

$- 2 cups fresh heirloom tomatoes, sliced - 1 cup shredded mozzarella cheese - 1 cup creamy ricotta cheese - 1/4 cup fresh basil, finely chopped Fresh heirloom tomatoes are the star of this pie. They offer bright colors and rich flavors. I recommend using a mix of red, yellow, and green tomatoes. This mix creates a lovely look and taste. The mozzarella cheese gives a wonderful melt. The ricotta adds creaminess that balances the dish. Fresh basil brings a burst of herbal flavor. You can also add a bit more basil if you love the taste. - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste For spices, garlic powder and onion powder work great together. They add depth without being too strong. Salt and pepper are key to enhancing the natural flavors of the ingredients. Remember, it’s best to taste as you go. You can easily adjust the spices to your liking. - 1 pre-made pie crust - 1/2 cup grated parmesan cheese - 1 tablespoon extra virgin olive oil A pre-made pie crust saves time and effort. It gives a nice, flaky base for the filling. If you prefer, you can make your own crust. The choice is yours! The parmesan cheese on top adds a salty, crunchy finish. Drizzling olive oil before baking makes everything richer. This helps all the flavors blend beautifully. This recipe combines fresh ingredients, spices, and a simple crust for a tasty pie. If you want to see the full preparation steps, check out the Full Recipe. - Preheat your oven to 400°F (200°C). - Fit the pie crust into a 9-inch pie pan and pre-bake for 10 minutes. This step is key for a crisp crust. - Slice the heirloom tomatoes and place them in a colander. Sprinkle with salt to draw out excess moisture. Let them sit for about 10 minutes. This makes the tomatoes even tastier. - In a bowl, mix ricotta cheese and mozzarella cheese. Add garlic powder, onion powder, and chopped basil. Season with salt and pepper. Stir until creamy. - Layer half of the salted tomato slices in the bottom of the pie crust. This will be your first layer. - Spread the cheese mixture evenly over the tomatoes. Make sure to cover them well. - Add the rest of the sliced tomatoes on top. Arrange them nicely for a pretty look. Drizzle olive oil over the pie and sprinkle with parmesan cheese. - Place the pie in the preheated oven and bake for 30-35 minutes. The cheese should be bubbly, and the tomatoes should caramelize. - Once baked, take the pie out and let it cool for about 10 minutes. This helps it firm up for easier slicing. Enjoy your fresh tomato pie with its rich flavors and beautiful layers! You can find the full recipe above for more details. To get the best crust, pre-bake it. This means baking it for about 10 minutes. This step makes the crust crisp and firm. A crunchy base holds up well to juicy tomatoes. Preventing a soggy bottom is key. After slicing the tomatoes, sprinkle them with salt and let them drain. This removes extra moisture. Less moisture means a firmer pie. You want a crust that supports all that yummy filling. Using ripe tomatoes is very important. Ripe tomatoes have more flavor and sweetness. Heirloom tomatoes are a great choice. They add color and taste to your pie. You can also play with herbs and spices. Basil is a must, but you can add oregano or thyme. A pinch of red pepper flakes adds a nice kick. Mix and match to find your perfect blend. When serving your fresh tomato pie, think about garnishes. Fresh basil leaves make a lovely touch. They add color and fragrant aroma. For a great visual, slice the pie into wedges. Arrange them on a rustic wooden board. This display makes your dish feel warm and inviting. Serve it warm to highlight the flavors. For the full recipe, follow the steps above and enjoy this delightful dish! {{image_4}} You can choose between a homemade crust and a store-bought one. Making your own crust can be fun and allows for more control over flavors. If you want convenience, store-bought options save time and effort. For a gluten-free crust, look for gluten-free mixes or recipes. Many use almond flour or rice flour. These options keep your pie tasty and suitable for gluten-sensitive friends. You can add more veggies for extra flavor. Onions and bell peppers work well in your pie. They bring nice texture and taste. You can also add cooked bacon or sausage for a heartier dish. Meat gives your pie a rich flavor and makes it more filling. Mixing different cheeses can elevate your pie. Try using a blend of cheddar and mozzarella for a sharp taste. You can also use feta for a tangy twist or goat cheese for creaminess. Adding spices helps create unique flavors. Experiment with herbs like thyme or oregano. A pinch of red pepper flakes can add a nice kick. These enhancements make each pie a special treat. For the full recipe, check out the Fresh Tomato Pie with Ricotta Delight. To keep your fresh tomato pie tasty, store any leftovers in the fridge. First, let the pie cool to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil. You can also use an airtight container. This helps keep the flavors fresh and prevents drying out. - Use a shallow container for easy stacking. - Avoid stacking heavy items on top. When it's time to enjoy your pie again, reheating is key for quality. The best way to reheat is in the oven. Preheat it to 350°F (175°C). Place the pie on a baking sheet and cover it with foil. This keeps the crust from getting too hard. Heat for about 20 minutes or until warm. For serving, consider adding fresh basil or a drizzle of olive oil on top. This adds a nice touch and boosts flavor. Enjoy your delicious tomato pie just like the first time! Fresh tomato pie is a savory dish that features layers of ripe tomatoes, cheese, and herbs in a flaky crust. It's a Southern classic, often made in summer when tomatoes are at their peak. This pie celebrates fresh ingredients and simple flavors. It’s perfect for picnics or family gatherings. You can use canned tomatoes, but fresh tomatoes shine in this dish. Fresh tomatoes bring a bright flavor and firm texture. Canned tomatoes tend to be softer and contain more liquid. If using canned, drain them well before adding to the pie to prevent a soggy crust. Fresh tomato pie can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. To maximize its flavor, eat it within a few days. If you notice any excess moisture, pat the top with a paper towel before serving. Yes, you can freeze fresh tomato pie. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. It will last for about 2 to 3 months. To thaw, place it in the fridge overnight. Reheat it in the oven until warm. Fresh tomato pie pairs well with light salads, like a mixed green salad or a cucumber salad. A side of roasted vegetables also complements it nicely. For beverages, try a crisp white wine or iced tea. These options balance the pie’s rich flavors and enhance your meal. This blog post shared all you need to know about making fresh tomato pie. We discussed choosing ripe tomatoes, crafting a flavorful cheese mix, and preparing the perfect crust. I also covered ways to make your pie unique and tips on storage. Tomato pie can be simple or fancy, depending on your taste. Enjoy your cooking and impress your friends with this delicious dish! Let your creativity shine and savor every bite!$

Indulge in the deliciousness of Fresh Tomato Pie with Ricotta Delight! This easy recipe combines vibrant heirloom tomatoes, creamy ricotta, and melted mozzarella for a mouthwatering dish that’s perfect for any occasion. With a crisp crust and aromatic fresh basil, this pie is a true crowd-pleaser. Ready to impress your friends and family? Click through to explore this delightful recipe and bring some fresh flavors to your table!

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Ingredients

2 cups fresh heirloom tomatoes, sliced (for vibrant color and flavor)

1 cup shredded mozzarella cheese

1 cup creamy ricotta cheese

1/4 cup fresh basil, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 pre-made pie crust (store-bought for convenience or homemade for a personal touch)

1/2 cup grated parmesan cheese

1 tablespoon extra virgin olive oil, for drizzling

Instructions

Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

Take your pie crust and gently fit it into a 9-inch pie pan. Pre-bake the crust for about 10 minutes until it turns lightly golden; this helps achieve a crisp foundation for your filling.

While the crust is pre-baking, slice the heirloom tomatoes and place them in a colander. Sprinkle a generous pinch of salt over the slices and allow them to sit for roughly 10 minutes. This process draws out excess moisture and intensifies their flavor.

In a mixing bowl, combine the smooth ricotta cheese with the shredded mozzarella. Add the garlic powder, onion powder, chopped basil, and a pinch of salt and pepper. Stir until the mixture is well blended and creamy.

Once your crust is pre-baked, layer half of the salted tomato slices evenly across the bottom. This forms a delightful base to showcase the fresh flavors.

Next, spread the ricotta and mozzarella mixture evenly over the first layer of tomatoes, ensuring it covers them well.

Top off the cheese layer with the remaining sliced tomatoes, artfully arranging them for visual appeal. Drizzle the tablespoon of extra virgin olive oil over the assembly to enhance richness.

Finally, sprinkle the grated parmesan cheese over the top for an irresistible golden crust.

Place the pie in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and the tomatoes begin to caramelize beautifully.

After baking, carefully remove the pie from the oven. Allow it to cool for about 10 minutes to firm up before slicing into wedges.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

- Presentation Tips: Serve the pie warm, garnished with fresh basil leaves for a pop of color and aroma. Slice into wedges and arrange them on a rustic wooden board to create a charming and inviting presentation.