Tomato Pie

Have your pie and eat it too. Walnut pie crusts cut down on fat and add nutritional value.



  • 1 walnut pie crust


  • 1 pound multicolored heirloom tomatoes, cored
  • ¾ teaspoon salt, divided
  • 1 cup good-quality part-skim ricotta cheese
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup chopped fresh basil
  • 3 tablespoons thinly sliced chives
  • ¼ teaspoon ground pepper
  • 1 large egg, lightly beaten
  • 1 clove garlic, grated
  • Cracked black pepper for garnish


  1. Preheat oven to 350°F. 
  2. Meanwhile, prepare filling: Cut tomatoes in half crosswise; remove and discard seeds. Cut the tomato halves into ¼-inch-thick slices. Arrange the slices in a single layer on a double layer of paper towels. Sprinkle with ½ teaspoon salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
  3. Combine ricotta, Parmigiano-Reggiano, basil, chives, pepper, egg, garlic, and the remaining ¼ teaspoon salt in a medium bowl. Spread half of the cheese mixture in crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat layers once.
  4. Bake until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. (Note: When you pull the finished pie from the oven, you might see a little bit of standing liquid; it will disappear as you let the pie stand.) Garnish with cracked pepper, if desired.


Serving size: 1 slice

Per serving: 312 calories; 15 g fat (4 g sat); 4 g fiber; 33 g carbohydrates; 11 g protein; 83 mcg folate; 47 mg cholesterol; 5 g sugars; 0 g added sugars; 1,813 IU vitamin A; 25 mg vitamin C; 171 mg calcium; 2 mg iron; 510 mg sodium; 503 mg potassium

Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (36% dv), Folate (21% dv)