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Tomato Pie

Tomato Pie



A simple Italian delight



14 OZ. (400 grams) of ripe tomatoes

9 OZ. (250 grams) of ricotta cheese

White spelt flour

1 C. of shelled almonds

2 OZ. (57 grams) of mascarpone cheese

1 lemon

Dried oregano

Taggiasca olives, pitted

Garlic powder

Extra virgin olive oil




Cooking Guides

Find out more about tomatoes in our Guide to Tomatoes.



For the pie crust

  1. Combine the spelt flour with 5 tablespoons of oil, 1/3 cup cold water and a pinch of salt,
  2. In a food processor, blend everything together until you get a smooth dough.
  3. Cover it with clear wrap and chill in the refrigerator for 30 minutes.


For the filling

  1. Chop the almonds into small fine pieces and mix it with the ricotta and mascarpone cheese.
  2. Mix in 1 teaspoon grated lemon zest, 1 teaspoon garlic powder, 1 tablespoon oregano and a pinch of salt.
  3. Cut the tomatoes into 1/4-inch slices.
  4. Flour your kitchen surface and roll out the dough to create a 2 mm. thick sheet.
  5. Grease a pie baking dish (9×11 in.) with a little bit of oil, and gently place the dough inside, and remove any excess dough.
  6. Prick the bottom with a fork, pour in the filling, place the sliced tomatoes and a handful of olives on top.
  7. Drizzle some olive oil and freshly ground pepper on top and bake at 350 °F for about 30 minutes.
  8. Our easy tomato pie recipe is ready to serve!




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