Pie with Heirloom Tomatoes & Mozzarella
Italian Pie
Rustic Italian pie layered with tomatoes, basil, and oozy mozzarella—perfect for sharing.
Nutrition (per serving)
This Italian Pie is one of those joyful recipes I make when I want something both homey and elegant. Imagine layers of creamy ricotta, melting mozzarella and sweet heirloom tomatoes wrapped in a buttery crust — each spoonful is bright with basil and a hint of balsamic, perfect for grazing with friends.
It’s forgiving to make and shows beautifully on a table. I build it in a deep tart or springform so you can serve it in 12 small portions — ideal for parties, antipasti spreads, or a light summer dinner. You’ll love how the flavors sing together with minimal fuss.
Ingredients
- All-purpose flour:2 cups
- Unsalted butter:8 tbsp
- Ice water:3 tbsp
- Salt (for crust):1 tsp
- Whole-milk ricotta:1 1/2 cups
- Mozzarella, shredded:8 oz
- Parmesan, grated:1/2 cup
- Eggs:2 pieces
- Heirloom tomatoes, sliced:1 lb
- Cherry tomatoes, halved:1 cup
- Fresh basil:1/2 cup
- Garlic, minced:2 cloves
- Olive oil:2 tbsp
- Balsamic glaze (optional):2 tbsp
- Salt (to taste):1/2 tsp
- Black pepper:1/4 tsp
Instructions
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Make the crust: pulse flour and 1 tsp salt in a food processor, add cold butter and pulse until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough just holds together. Form into a disk, wrap, and chill 20 minutes.
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Preheat oven to 400°F. Roll chilled dough on a floured surface into a 12-inch circle and press into a 10-inch deep tart pan or 9-10 inch springform, trimming excess. Chill while you prepare the filling.
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Prepare filling: in a bowl, combine ricotta, 1 egg, grated Parmesan, minced garlic, a pinch of salt and pepper. Stir until smooth. Fold in half the shredded mozzarella and chopped basil.
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Assemble: spread the ricotta mixture evenly over the chilled crust. Arrange sliced heirloom tomatoes and halved cherry tomatoes on top in a single layer, tucking them gently into the ricotta. Sprinkle remaining mozzarella over the tomatoes and brush the exposed crust with a little olive oil.
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Bake at 400°F for 30–40 minutes until crust is golden and cheese is bubbling. If edges brown too quickly, tent with foil.
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Finish and serve: let the pie cool 10 minutes, then run a knife around the edge and release from the pan. Whisk remaining egg with a little water and brush any exposed crust for shine if desired. Drizzle balsamic glaze and extra-virgin olive oil, scatter fresh basil.
Tips & Notes
- Keep the butter and water very cold for a flakier crust — handle dough as little as possible.
- Use ripe but firm tomatoes so slices hold their shape when layered.
- If you don’t have a tart pan, a 9-inch springform or a shallow pie dish will work; adjust baking time as needed.
- Make ahead: assemble and refrigerate for up to 6 hours before baking; add final basil and glaze right before serving.
