Rustic Tomato & Cheese Skillet Pie - This rustic tomato and cheese skillet pie bakes into a crisp, flaky crust with juicy tomatoes that turn jammy at the edges and a creamy, savory cheese layer underneath. The filling is rich but balanced, combining sweet roasted tomato flavor with garlicky warmth and a clean, salty finish from Parmesan. You get a satisfying contrast of tender, velvety ricotta and caramelized tomato bursts, all held together in a sliceable, golden pie. It is a practical, weeknight-friendly bake that comes together with simple ingredients and feels naturally colorful without trying too hard.

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Rustic Tomato & Cheese Skillet Pie - This recipe works because it manages tomato moisture while building a cheese base that stays creamy instead of watery. Tomatoes hold a lot of liquid, and if they go into pastry raw and wet, the bottom crust can soften and the filling can weep. After testing a few assembly methods, I found that lightly salting the tomatoes, letting them sit briefly, and then blotting the surface removes excess water without stripping flavor. A hot skillet also matters: preheating the cast iron gives the crust an immediate head start, which helps guarantee crispness. Ricotta provides a creamy foundation, but it needs help to set; mixing it with Parmesan and seasoning makes a thicker, more stable layer that bakes velvety rather than loose. Garlic and herbs build flavor, but the timing is important—adding garlic to warm oil briefly before it browns develops aroma without bitterness. Baking until you see thick, slow bubbling and roasted tomato edges is the cue that moisture has cooked off and the cheese has set. Resting after baking is what turns it from “tasty” into “sliceable,” because the cheeses tighten slightly as they cool. This shows how basic ingredients create something special: tomatoes, dairy, and flour become a restaurant-style pie when you respect moisture and heat. The method is straightforward but delivers professional results because you can follow clear cues: a crust that turns bronze at the edges, tomatoes that look glossy and roasted rather than pale, and a filling that feels set when you gently shake the skillet. This aligns with my focus on technique over complexity—control moisture, use heat intentionally, and rest before cutting so you get clean slices with a crisp base and a creamy center.

Dietary Notes

✓ Weeknight Friendly
✓ Naturally Colorful
✓ One-Skillet Bake
✓ Crisp Flaky Crust

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Why You'll Love This

Crisp Skillet Crust: Preheated cast iron gives the pastry a head start for a golden, flaky base.
Creamy Cheese Layer: Ricotta and Parmesan bake into a velvety filling that sets cleanly.
Jammy Roasted Tomatoes: Moisture control and proper bake cues prevent a watery pie.
Simple, Repeatable Method: Clear timing and visual cues guarantee consistent slices every time.

Rustic Tomato & Cheese Skillet Pie

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 20

🔥 Cook Time: 40min

🥨 Yield: 6

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups all-purpose flour
1 tsp fine sea salt
3/4 cup (170 g) unsalted butter, very cold and cubed
5 to 6 tbsp ice water
2 cups cherry tomatoes, halved
3/4 tsp fine sea salt
2 tbsp olive oil
2 cloves garlic, thinly sliced
1 tbsp fresh basil or thyme, chopped
1 cup ricotta cheese
1/2 cup Parmesan cheese, finely grated
1/2 tsp black pepper

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all-purpose flour Measure flour lightly so the crust stays tender and flaky instead of dense. Mix only until the dough holds together; overmixing develops gluten and reduces crisp layers.
fine sea salt Salt seasons the crust so it tastes balanced next to creamy cheese. Mixing it into the flour guarantees even distribution throughout the pastry.
unsalted butter, very cold and cubed Cold butter is the mechanism for flake: as it bakes, it melts and creates steam pockets that form crisp layers. Keep the dough cold so the butter does not smear and flatten the pastry.
ice water Add ice water gradually to hydrate without making the dough sticky, which helps you avoid extra flour. Controlled hydration keeps the crumb tender while still baking crisp.
cherry tomatoes, halved Tomatoes release water as they bake, so salting and blotting reduces excess moisture and helps prevent a soggy crust. Roasting until jammy edges appear concentrates flavor and color.
fine sea salt Use salt to draw out tomato moisture, then blot so you remove water without stripping flavor. This step is the difference between glossy, set slices and a watery pie.
olive oil Olive oil helps garlic bloom and supports roasting, building flavor while keeping the tomatoes glossy. Drizzle lightly so the filling stays rich but not greasy.
garlic, thinly sliced Slice garlic thinly so it perfumes the pie as it roasts without burning. If garlic browns too dark, it can taste bitter against the creamy cheese.
fresh basil or thyme, chopped Fresh herbs add bright lift that balances the richness of ricotta and Parmesan. Add some before baking for infusion and some after for a fresh finish.
ricotta cheese Use whole-milk ricotta for a creamy, velvety texture that bakes smoothly. If your ricotta is watery, drain it briefly so the filling sets instead of weeping.
Parmesan cheese, finely grated Finely grated Parmesan melts evenly and adds salt and depth, helping the filling set into sliceable wedges. Freshly grated tastes cleaner and avoids a gritty texture.
black pepper Black pepper adds gentle bite that cuts through the creamy cheese. Add it into the ricotta so it disperses evenly and stays aromatic.

list_alt Instructions

1

Step 1: Whisk flour and salt for the dough until evenly combined - even seasoning creates a balanced crust that stands up to the rich filling.
2

Step 2: Cut in cold butter until pea-size pieces and a few flat shards remain - these pieces melt into steam pockets, forming flaky layers.
3

Step 3: Add ice water gradually and mix just until the dough holds together when pressed - minimal mixing keeps the pastry tender, not tough.
4

Step 4: Wrap and chill dough 20 minutes until firm - chilling firms butter so the crust bakes crisp rather than melting.
5

Step 5: Toss halved tomatoes with 3/4 teaspoon salt and let sit 10 minutes, then blot dry - removing excess moisture prevents a watery filling and soggy crust.
6

Step 6: Stir ricotta with Parmesan, pepper, and half the herbs until thick and creamy - this creates a stable, velvety cheese layer that sets when baked.
7

Step 7: Preheat a 10-inch cast-iron skillet in a 425°F oven for 8 minutes until hot - a hot skillet gives the crust an immediate head start for crisp structure.
8

Step 8: Roll dough to a 12-inch round, carefully lay it into the hot skillet, spread cheese mixture, and top with tomatoes - quick assembly keeps the dough cold for better flake.
9

Step 9: Drizzle with olive oil, scatter garlic and remaining herbs, then bake 30 to 35 minutes until crust is deeply golden and tomatoes are jammy at the edges - roasting drives off moisture and concentrates flavor.
10

Step 10: Cool 15 to 20 minutes before slicing until filling sets - resting tightens the cheeses so slices hold together.

Nutrition Facts

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Calories 430

Protein 13g

Carbs 34g

Fiber 2g

Sugar 4g

Fat 27g

Sodium 720mg

Potassium N/A

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Serving Suggestions

Serve this pie warm after a short rest so the cheese stays creamy but the slices hold together, about 15 to 20 minutes out of the oven. Cut into wedges directly in the skillet and lift with a wide spatula to keep the crust intact. Pair with a lemony arugula salad or simple roasted vegetables to balance the richness, and finish with fresh herbs scattered over the top for color and aroma. For best texture, aim to serve while the tomatoes are still glossy and warm and the crust edges are crisp.

How to Store?

Cool leftovers, then refrigerate in an airtight container for up to 4 days; the filling will set more firmly as it chills. Reheat slices in a 325°F oven for 10 to 12 minutes until warmed through, which re-crisps the crust better than microwaving; if you microwave, finish briefly in a toaster oven to restore texture. This pie can be frozen for up to 2 months: chill slices first, wrap tightly, and thaw overnight in the refrigerator before reheating. For make-ahead planning, you can prepare the dough up to 3 days in advance and slice tomatoes and grate cheese earlier in the day, then assemble and bake quickly when ready.

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