Heirloom Tomato Crostata

Costata di Pomodori with Ricotta and basil
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A savory tomato crostata is the perfect way to enjoy heirloom tomatoes and a great summer appetizer. The butter flakey pasta pairs wonderfully with the sweet and acidic tomatoes. While many recipes call for goat cheese fillings, I prefer the lighter flavor of ricotta. For me, I want the beautiful tomato flavor to be the star in this recipe and goat cheese can overpower it.

If you never had a tomato crostata before, give this recipe a try! It will be your new go to summer appetizer!

Heirloom Tomato Crostata

Prep Time 10 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 10 mins
Servings: 6


A rustic heirloom tomato crostata, or pie, with a simple ricotta and basil filling drizzled with balsamic vinegar. 


Pie Filling

Pie Dough


  1. Prepare the tomatoes

    Cut the tomatoes in thick slices. Place the cut tomatoes in a bowl with a 1/2 teaspoon of salt and let rest for 30 minutes. 

    The salt will help draw out the moisture and prevent the pie from being soggy.
  2. Make the pie dough

    Cube and place the butter in the freezer for 10 minutes. Using a food processor or pastry blender combine the flour and butter. Blend until the butter is fully mixed and crumbly. Slowly drizzle in the water 1 tablespoon at a time. Press to combine the dough into a disk then cover and let rest in the fridge for 30 minutes. 

  3. Make the ricotta filling

    Combine the ricotta, egg yolk, sliced basil, salt and pepper. 

  4. Roll out the dough

    Remove the dough from the fridge and roll into a 14 inch round diameter. 

  5. Prepare the pie

    Evenly spread the ricotta mixture on the pie dough, leaving a 1.5 inch from the edge. Add the tomatoes overlapping then drizzle with balsamic vinegar. Season to taste with salt and pepper. 

  6. Shape the pie

    Fold the edges over to seal the pie. Beat together an egg and brush over the crust. This will help the crust turn golden brown. Lightly sprinkle kosher salt on the crust. 

  7. Bake the pie

    Bake the tomato crostata for 30 minutes at 450. 

    Let cool completely before serving. 

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