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Summer Cherry Tomato Pie

Prep Time 30 minutes
Cook Time 50 minutes
Course Brunch, Main Course, Side Dish
Cuisine American
Servings 6


  • 1 pie crust dough round
  • 2 cups ricotta whole or part skim
  • fresh basil leaves to taste chopped and divided
  • 1/4 cup grated fresh Parmesan cheese
  • 2 tsp Italian seasoning
  • 4 cups cherry tomatoes
  • olive oil
  • salt and pepper
  • 1 cup 4 oz. Manchego cheese, grated


  • Place pie crust in pie or tart pan.
  • Put tomatoes on a foil lined baking sheet. Drizzle with olive oil and season well with salt and pepper. Bake at 400 for 20-30 minutes until tomatoes have burst and look done.
  • Mix ricotta with Parmesan, some of the chopped basil and Italian seasoning. Place1/2 of ricotta mixture in pie shell. Top with roasted tomatoes. Top tomatoes with remaining ricotta mixture. Sprinkle with Manchego cheese. Adjust edge of pie crust to filling, folding down if necessary to match the height of the filling.
  • Bake at 350 for 45-60 minutes. Let sit a few minutes before cutting. Garnish with chopped basil or basil leaves. Makes 1 pie, 4 main dish servings or 6-8 side dish servings
Keyword Cherry tomatoes, summer tomato pie, Tomato Pie