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Patrick's Famous Tomato Pie

Aug 13, 2025

Every late summer, Patrick would bring this savory tomato pie to the menu at the restaurant—and without fail, fans would show up just for it. Thick slices of peak-season heirloom tomatoes sit atop a creamy, tangy mayo-ricotta base, all cradled in a crisp extra-blind-baked pie crust. The topping of fresh herbs and a hit of lemon keeps it bright, making it just as good for lunch as it is for dinner with a glass of wine. It’s summer on a plate—simple, bold, and unforgettable, just like Patrick intended.

Filling

2 to 3 large heirloom tomatoes, preferably Cherokee Purple
½ cup (120 g) mayonnaise
½ cup (120 g) ricotta cheese
¼ cup (25 g) Parmesan cheese, finely grated
1 teaspoon (6 g) salt, plus more for salting tomatoes
1 teaspoon (2 g) black pepper, freshly ground
1 small sweet onion
Fresh basil, for garnish
Fresh chives, for garnish
Fresh lemon juice, for garnish
Olive oil, for garnish
1 extra blind baked 9-inch pie crust (see Perfect Butter Pie Crust)

Assembly

Bring a pot of water to a boil. Blanch the tomatoes for 30 seconds, then transfer to an ice bath. Peel off the skins once cool. Slice the tomatoes into thick slices, about ½ to ¾ inch. Place the slices on a wire rack set over a baking sheet, sprinkle lightly with salt, and let them sit for 2 to 3 hours to draw out excess moisture.
In a small bowl, mix together the mayonnaise, ricotta, Parmesan, 1 teaspoon salt, and 1 teaspoon pepper until smooth. Spread this mixture evenly over the cooled, extra blind baked pie crust.
Arrange the tomato slices in an even layer over the mayo mixture. Julienne the sweet onion and sprinkle over the tomatoes.
Bake at 350°F (175°C) until the center is bubbling, about 25 to 30 minutes. Let the pie rest for 10 minutes before slicing.
Top each slice with fresh basil and chives, a squeeze of lemon juice, and a drizzle of olive oil just before serving.

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